CHEESE (Fr. Fromage ; Ger. Kase ; Ital. Cacio ;
Sp. Queso). — The English name for this important food
product is doubtless derived from the Anglo-Saxon “Cese”
or “ Cyse,” the c being pronounced as if it were cli.
Cheese is literally the coagulated, pressed, and partially-
dried solids of milk (casein and butter-fat), containing
also a large percentage of water, some salt, and a portion
of the sugar and mineral matter of the milk. It is ex-
tensively prepared for food in all countries, chiefly from
the milk of cows, but the milk of goats, sheep, asses,
and other animals is occasionally applied to the same
purpose. In China a Cheese is made from the nitro-
genous matter of peas, but it differs in many respects
from the Cheese made from milk, although its flavour
and chemical composition are similar.
Fig. 416. Curd-knife
(Horizontal).
The process of Cheese-making is very interesting, and
depends upon the power that some animal membranes,
such as the mucous membrane of the fourth stomach of
the calf, have for coagulating milk, with the assistance
of heat. The curd produced is carefully drained, collected,
and pressed into various shapes, according to the style of
Cheese to be manufactured. One process is as follows :
The dairy farmer puts the greater portion of the milk
into a large tub, to which he adds the remainder, suffi-
ciently heated to raise the temperature to that of from
80deg. to 90deg. Fahr., according to the variety and
custom. The whole is then whisked together, the rennet
or rennet-liquor added, and the tub covered over. It is
Cheese — continued.
now allowed to stand until completely coagulated, when
the curd is gently cut with two many-bladed knives
(see Figs. 415 and 416), or with one single blade, after
which it is allowed to subside, or it may be passed
through a curd-mill (see Fig. 417). The curd, cut into
small cubes, is gently stirred to prevent bruising and
the consequent loss of the butter, the mass being gently
heated Hie while, so that the cubes become tougher and
part with much of the whey they contain. There are
Fig. 418. Cheese-vat.
two methods of heating. In Somerset a portion of the
whey is removed from the tub, and heated sufficiently
to raise the whole to about lOOdeg. Where the jacketed
Cheese-vat (see Fig. 418) is used hot water or steam
is turned into the jacket and the mass raised to the
Fig. 419. Plain Ciieese-vat (Dairy Supply Company).
exact temperature. Stirring continues until the curd
is crisp and shotty ; the whey is then drawn off or
baled out, and the cm'd “ packs ” at the bottom of
the tub. It is then cut into cubes about 4in. square,
these being piled on each other. In a few minutes the
Fig. 420. Cheese-vat, to Open with Key (Dairy Supply Company),
mass is again cut up and left for acidity to develop
sufficiently. The curd is then ground fine through a mill,
and salted at the rate of 2 to 21 per cent. The Cheese-
I mould or vat (see Figs. 419 and 420) is now lined with
For details respecting Culinary Processes, Utensils, Sauces, die., referred to, see under their special heads.
342
THE ENCYCLOPAEDIA OF PRACTICAL COOKERY.
Cheese — continued.
a cloth, filled with curd, covered, and put in the press
(see Fig. 421) for twelve hours. Next day the cloth is
changed, and the Cheese returns to the press for twenty-
four hours. It is sometimes further pressed. The Cheese
Page 241
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
CHEESE (Fr. Fromage ; Ger. Kase ; Ital. Cacio ; Sp. Queso). — The English name for this important food product is doubtless derived from the Anglo-Saxon “Cese” or “ Cyse,” the c being pronounced as if it were cli. Cheese is literally the coagulated, pressed, and partially dried solids of milk (casein and butter-fat), containing also a large percentage of water, some salt, and a portion of the sugar and mineral matter of the milk. It is extensively prepared for food in all countries, chiefly from the milk of cows, but the milk of goats, sheep, asses, and other animals is occasionally applied to the same purpose. In China a Cheese is made from the nitrogenous matter of peas, but it differs in many respects from the Cheese made from milk, although its flavour and chemical composition are similar.
Fig. 416. Curd-knife (Horizontal).
The process of Cheese-making is very interesting, and depends upon the power that some animal membranes, such as the mucous membrane of the fourth stomach of the calf, have for coagulating milk, with the assistance of heat. The curd produced is carefully drained, collected, and pressed into various shapes, according to the style of Cheese to be manufactured. One process is as follows : The dairy farmer puts the greater portion of the milk into a large tub, to which he adds the remainder, sufficiently heated to raise the temperature to that of from 80deg. to 90deg. Fahr., according to the variety and custom. The whole is then whisked together, the rennet or rennet-liquor added, and the tub covered over. It is
Cheese — continued.
now allowed to stand until completely coagulated, when the curd is gently cut with two many-bladed knives (see Figs. 415 and 416), or with one single blade, after which it is allowed to subside, or it may be passed
through a curd-mill (see Fig. 417). The curd, cut into small cubes, is gently stirred to prevent bruising and the consequent loss of the butter, the mass being gently heated all the while, so that the cubes become tougher and part with much of the whey they contain. There are
Fig. 418. Cheese-vat.
two methods of heating. In Somerset a portion of the whey is removed from the tub, and heated sufficiently to raise the whole to about lOOdeg. Where the jacketed Cheese-vat (see Fig. 418) is used hot water or steam is turned into the jacket and the mass raised to the
Fig. 419. Plain Cheese-vat (Dairy Supply Company).
exact temperature. Stirring continues until the curd is crisp and shotty ; the whey is then drawn off or baled out, and the cm'd “ packs ” at the bottom of the tub. It is then cut into cubes about 4in. square, these being piled on each other. In a few minutes the
Fig. 420. Cheese-vat, to Open with Key (Dairy Supply Company),
mass is again cut up and left for acidity to develop sufficiently. The curd is then ground fine through a mill, and salted at the rate of 2 to 21 per cent. The Cheese- I mould or vat (see Figs. 419 and 420) is now lined with
For details respecting Culinary Processes, Utensils, Sauces, die., referred to, see under their special heads.
Cheese — continued.
a cloth, filled with curd, covered, and put in the press (see Fig. 421) for twelve hours. Next day the cloth is changed, and the Cheese returns to the press for twentyfour hours. It is sometimes further pressed. The Cheese