The Practice Of Soft Cheesemaking - A Guide to the Manufacture of Soft Cheese and the Preparation of Cream for the Market by Walker-Tisdale C

Author:Walker-Tisdale, C. [Walker-Tisdale, C.]
Language: eng
Format: epub
Publisher: Read Books Ltd.
Published: 2013-04-15T21:00:00+00:00

LADLING OUT COULOMMIER.,

The small bowl on the left contains card taken from the top of the pail. This is set aside and used for finishing off or “topping” the cheese so as to give an improved colour.

COULOMMIER (ROUND) AND PONT L’EVÊQUE (OBLONG) CHEESE RESTING ON STRAW MATS AND BOARDS ON SLOPING GROOVED DRAINING TABLE.

COULOMMIER.

The Coulommier is a small, flat, circular cheese, measuring about 5 1/2 inches in diameter by 2 1/2 inches in thickness.

As made in this country it is generally eaten fresh, i.e., from three days to a week after making, a cheese then weighing about 16 ounces.

If brought to perfection by ripening, which process takes two to three weeks, a loss in weight takes place, and the cheese is reduced to about 12 ounces.

SYNOPSIS OF MANUFACTURE.

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