Snow Cheese. — Although this can scarcely be included amongst
the Cheeses it is often supplied to table as a sweet substitute.
Blanch and pound ljoz. of sweet almonds and mix with them
by degrees lqt. of cream well sweetened with powdered white
sugar ; add 2 table-spoonfuls of rose-water, 1 table-spoonful
of ratafia, and the strained juice of three lemons. Taste it
and if not sweet enough add more sugar✪ Snow Cheese. Whisk all together
till quite thick. Put a piece of muslin into a sieve ; then
put the Cheese into the sieve and let it stand for twelve
hours. Take it out, lay it on a dish, and serve.
Stilton Cheese. — The king of British Cheeses, and therefore,
as it commands a high price, one of those most subject to
spurious imitations. Although Stilton takes its title from a
town of that name in Huntingdon, it is chiefly manufactured
near Melton Mowbray, in other parts of Leicestershire, and in
Nottinghamshire. It is cylindrical in shape, twice as long as
broad, weighing about 121b., and having a very rough, irregular
whitish rind. When cut the substance should be white,
friable yet mellow, and marked with greenish blue veins.
According to the prevalence of these the Cheese will be
judged ; but as Stilton takes some three to six months to
ripen many expedients have been resorted to to give the
appearance of age to young Cheeses. Bich new milk, to
which a proportion of cream is added, the quality varying
in proportion to the skill with which it is manufactured.
The milk is set at OOdeg. Fahr., the curd is broken down
in an hour, removed into large strainer cloths, from which
the whey gradually escapes. As the curd becomes firm,
it is broken up and aired until sufficiently acid for salting
and vatting. The vats, hoops, or moulds are filled by hand and
turned regularly until the Cheese can be removed, it is then
enveloped in a clean binder every day until the crust begins
to form, when it goes into the curing-room, and ripens
better when the temperature is well maintained at from
53deg. to 55deg.
Stracchino Cheese. — A rich Cheese made in Italy.
Tao-foo Cheese. — This is prepared by the Chinese from peas as
follows : The peas are ground and steeped and the paste boiled,
causing the starch to dissolve with the casein, and when
strained it is coagulated by adding a solution of gypsum. This
is then worked up in the same way as sour milk for other
j Cheese — continued.
Cheeses, salted, pressed into moulds, and used as desired. In
the streets of Canton it is a common article of merchandise.
Westphalian Cheese. — The Cheese known by this name
receives its title from the country in which it is made. It
is produced in the shape of small balls or rolls, each weighing
about lib. The secret of its peculiar flavour is due to the
curd being allowed to partially putrefy before the Cheese is
put under the press.
Wiltshire Cheese. — This Cheese may be regarded as a
loaf-shaped Cheddar.
York Cheese.— A variety of curd Cheese that is too rich to
keep, and is therefore better known in its own locality,
where it is a general favourite.
When buying Cheese it is well to have some indica-
tions to go by that shall insure the purchaser from
fraud, and these will be found described in the foregoing
list; but as the retail purchaser buys by taste it is
usual to take out a plug from the Cheese by means of
Page 252 · 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
Snow Cheese. — Although this can scarcely be included amongst the Cheeses it is often supplied to table as a sweet substitute. Blanch and pound ljoz. of sweet almonds and mix with them by degrees lqt. of cream well sweetened with powdered white sugar ; add 2 table-spoonfuls of rose-water, 1 table-spoonful of ratafia, and the strained juice of three lemons. Taste it and if not sweet enough add more sugar. Whisk all together till quite thick. Put a piece of muslin into a sieve ; then put the Cheese into the sieve and let it stand for twelve hours. Take it out, lay it on a dish, and serve.
Stilton Cheese. — The king of British Cheeses, and therefore, as it commands a high price, one of those most subject to spurious imitations. Although Stilton takes its title from a town of that name in Huntingdon, it is chiefly manufactured near Melton Mowbray, in other parts of Leicestershire, and in Nottinghamshire. It is cylindrical in shape, twice as long as broad, weighing about 121b., and having a very rough, irregular whitish rind. When cut the substance should be white, friable yet mellow, and marked with greenish blue veins. According to the prevalence of these the Cheese will be judged ; but as Stilton takes some three to six months to ripen many expedients have been resorted to to give the appearance of age to young Cheeses. Bich new milk, to which a proportion of cream is added, the quality varying in proportion to the skill with which it is manufactured. The milk is set at OOdeg. Fahr., the curd is broken down in an hour, removed into large strainer cloths, from which the whey gradually escapes. As the curd becomes firm, it is broken up and aired until sufficiently acid for salting and vatting. The vats, hoops, or moulds are filled by hand and turned regularly until the Cheese can be removed, it is then enveloped in a clean binder every day until the crust begins to form, when it goes into the curing-room, and ripens better when the temperature is well maintained at from 53deg. to 55deg.
Stracchino Cheese. — A rich Cheese made in Italy.
Tao-foo Cheese. — This is prepared by the Chinese from peas as follows : The peas are ground and steeped and the paste boiled, causing the starch to dissolve with the casein, and when strained it is coagulated by adding a solution of gypsum. This is then worked up in the same way as sour milk for other
j Cheese — continued.
Cheeses, salted, pressed into moulds, and used as desired. In the streets of Canton it is a common article of merchandise. Westphalian Cheese. — The Cheese known by this name receives its title from the country in which it is made. It is produced in the shape of small balls or rolls, each weighing about lib. The secret of its peculiar flavour is due to the curd being allowed to partially putrefy before the Cheese is put under the press.
Wiltshire Cheese. — This Cheese may be regarded as a loaf-shaped Cheddar.
York Cheese.— A variety of curd Cheese that is too rich to keep, and is therefore better known in its own locality, where it is a general favourite.
When buying Cheese it is well to have some indications to go by that shall insure the purchaser from fraud, and these will be found described in the foregoing list; but as the retail purchaser buys by taste it is usual to take out a plug from the Cheese by means of
Records on this page
Snow Cheese