The encyclopædia of practical cookery

rich and well-flavoured, weighing about 5oz. or 6oz. each, the best samples being blue veined. British imitations are not unknown in the market, but they are extremely inferior. New-milk Cheese. — See Milk Cheese. North Wilts Cheese. — A cylindrical-shaped Cheese, with a smooth hard rind, and small size, weighing not more than 101b. or 121b. It is considered rich, and of a very delicate flavour, being Cheddar in typo. The name is taken from the locale of their manufacture. Parmesan Cheese. — As the name indicates, this Cheese is a native manufacture of Parma in the north of Italy. It possesses such a delicious sweet taste that it is universally employed by cooks for culinary purposes, especially when grated. The milk from which this Cheese is made is drawn from cows which are kept in sheds all the year round, and fed in summer on cut grass and in winter on fine hay. The cream skimmed from the milk is used for butter, or cream Cheese making, so that Parmesan Cheese is not of a very buttery quality, and the rennet is added to the skimmed milk at a temperature of 80deg. to 89deg. Fahr., and the whole is then placed over a slow fire and the temperature raised to about 120deg., the curd meanwhile separating in small lumps. Saffron is sometimes added to the milk before heating-, giving it a yellowish-green hue, and the curd is then put under pressure. These Cheeses are of enormous size, shaped in large flat hoops, then edges rounded, and weighing about 1801b. each, and are of a dark, almost black, colour on the outside, brought about by dressing with colouring, and rubbing with linseed oil, until a good surface is procured. Parmesan Cheese takes about three years to ripen, and as its size necessitates some time being occupied in its consumption, it is advisable to cover the cut surfaces with paper steeped in sweet oil. Pont-l’Eveque Cheese.— A new-milk Cheese named after the place of its manufacture. It is pronounced inferior to Brie Cheese, but has an excellent local reputation, and deserves to be better known. Pontgibaucl Cheese. —A kind of foreign Cheese that is allowed to ripen at a very low temperature. It is very similar to Roquefort. Port du Salut Cheese. — This genuine favourite should be better known in this country. The flavour of it is most palatable and mild, the substance soft and pasty, and it possesses all the qualities of the best Cheeses. This Cheese is shaped into round cakes, weighing from 51b. to 81b. each, and they are stamped with the name of the place of their manufacture. Pot Cheese. — Put 2qts. of sour milk and lqt. of buttermilk in a saucepan, and place it over the fire until scalding hot ; then take it off, and with a skimmer remove the curd from the whey. Put the curd in a muslin bag, tie it, and hang up to drain for an hour or two. Moisten the curd slightly with cream, mix a small quantity of salt with it, work it well with the hands, then mould it into small balls. Lay these on a dish, cover them over, and set in a cool place until ready to serve.