Gloucester Cheese (Double and Single). — All buttery Cheeses
are good toasters, but very few equal the Gloucester, especially
that known as Double Gloucester ; the difference between
“ double ” and “ single ” being that the former is made from
pure milk, whilst the latter is made from milk that has been
deprived of part of its cream. In flavour both kinds are
exceedingly mild, and something of a salvy consistence,
circular, flat, and weighing from 221b. upwards.
Gorgonzola Cheese. — For some reason or other this splendid
manufacture of Cheese was a long time finding its way from
the north of Italy to these shores, although, as a matter of
fact, it is considered by many epicures to be superior to our
Stilton. In some particulars it resembles Stilton, but not in
shape, being flat and broad. When cut it presents, if ripe,
a yellow colour, and rich green veinings. Unfortunately,
the great demand for it that exists has led to the introduction
of weak, gummy, and altogether inferior makes. Gorgonzola
should be firm and creamy, with the two flat surfaces as nearly
level as possible ; those of inferior quality sink in the centre,
and are weak in substance.
Green Cheese. — See Sage Cheese.
Gruyere Cheese. — It can hardly be said that this Cheese is
a favourite in this country, where so many good Cheeses are
made ; but it has a certain reputation which is well supported
by the manufacture. It is a very large, flat, round, thick
Cheese, and cuts firm, with large holes, or “ vesicles ” as they
are called, containing at times a little moisture. The odour
of Gruyere is very peculiar, but the nutty flavour of a
good sample is only equalled by that of the Cheddar. The
best qualities are imported from Fribourg, but good, sound
Gruyere is also manufactured in Ain, the Jura, Vosges, and
other mountainous districts in France and Switzerland. The
process employed in making Gruyire is unique, but there
are two qualities, the better being called Emmenthaler, the
difference being in the quality and character of the milk.
Italian Cream Cheese. — Squeeze and strain the juice of
three lemons, add to this 7 table-spoonfuls of powdered white
sugar, and 2 table-spoonfuls of white wine, and then add
and beat in by degrees lqt. of cream✪ Italian Cream Cheese. Whip the whole with
an egg whisk till quite thick. This will take about lialf-an-
hour. When quite thick, lay a piece of muslin over a hair
sieve, and pour the cream in through the muslin. Let it
stand twelve hours, and when turned out garnish with flowers.
Leicester Cheese. — Flat, circular, very shallow, and coloured
deep red ; strong in flavour.
Limburger Cheese. — This Cheese is chiefly famous for its
pungently offensive odour. It is made from skimmed milk,
and allowed to partially decompose before pressing. It is
very little known in this country, and might be less so with
advantage to consumers.
Lincoln Cheese. — Manufactured from a mixture of new milk
and cream, and sold as a cream Cheese, in pieces about 2in.
thick. It will not keep more than two or three weeks.
For details respecting Culmary Processes, Utensils, Sauces, <ic., referred to, see utider their special heads.
THE ENCYCLOPEDIA OF PRACTICAL COOKERY.
345
Cheese — continued.
Page 248 · 1 recipe record on this page
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
Gloucester Cheese (Double and Single). — All buttery Cheeses are good toasters, but very few equal the Gloucester, especially that known as Double Gloucester ; the difference between “ double ” and “ single ” being that the former is made from pure milk, whilst the latter is made from milk that has been deprived of part of its cream. In flavour both kinds are exceedingly mild, and something of a salvy consistence, circular, flat, and weighing from 221b. upwards.
Gorgonzola Cheese. — For some reason or other this splendid manufacture of Cheese was a long time finding its way from the north of Italy to these shores, although, as a matter of fact, it is considered by many epicures to be superior to our Stilton. In some particulars it resembles Stilton, but not in shape, being flat and broad. When cut it presents, if ripe, a yellow colour, and rich green veinings. Unfortunately, the great demand for it that exists has led to the introduction of weak, gummy, and altogether inferior makes. Gorgonzola should be firm and creamy, with the two flat surfaces as nearly level as possible ; those of inferior quality sink in the centre, and are weak in substance.
Green Cheese. — See Sage Cheese.
Gruyere Cheese. — It can hardly be said that this Cheese is a favourite in this country, where so many good Cheeses are made ; but it has a certain reputation which is well supported by the manufacture. It is a very large, flat, round, thick Cheese, and cuts firm, with large holes, or “ vesicles ” as they are called, containing at times a little moisture. The odour of Gruyere is very peculiar, but the nutty flavour of a good sample is only equalled by that of the Cheddar. The best qualities are imported from Fribourg, but good, sound Gruyere is also manufactured in Ain, the Jura, Vosges, and other mountainous districts in France and Switzerland. The process employed in making Gruyère is unique, but there are two qualities, the better being called Emmenthaler, the difference being in the quality and character of the milk.
Italian Cream Cheese. — Squeeze and strain the juice of three lemons, add to this 7 table-spoonfuls of powdered white sugar, and 2 table-spoonfuls of white wine, and then add and beat in by degrees lqt. of cream. Whip the whole with an egg whisk till quite thick. This will take about lialf-anhour. When quite thick, lay a piece of muslin over a hair sieve, and pour the cream in through the muslin. Let it stand twelve hours, and when turned out garnish with flowers.
Leicester Cheese. — Flat, circular, very shallow, and coloured deep red ; strong in flavour.
Limburger Cheese. — This Cheese is chiefly famous for its pungently offensive odour. It is made from skimmed milk, and allowed to partially decompose before pressing. It is very little known in this country, and might be less so with advantage to consumers.
Lincoln Cheese. — Manufactured from a mixture of new milk and cream, and sold as a cream Cheese, in pieces about 2in. thick. It will not keep more than two or three weeks.
For details respecting Culmary Processes, Utensils, Sauces, <ic., referred to, see utider their special heads.
Cheese — continued.
Records on this page
Italian Cream Cheese