Manufacture of Cheese. — Sweet cow's milk is most
used in cheese making, but milk from the goat and ewe are
are also used to some extent. Most of the cheese produced
in this country is made from whole milk, but cream, par-
tially-skimmed milk, and skim milk are also used, depend-
ing on the kind of cheese and the desires of the manufac-
turers.
The main steps in the making of cheese are nearly the
same in all varieties. The casein and fat are precipitated
by means of rennet. The curd is then finely divided and
the whole mass is heated to a temperature from 96° to
108° F., resulting in the complete separation of the curd
from the whey, which is drawn off. The curd is then salted
and pressed and set away to cure, or ripen, for the market.
The curing process, which may last from a few days to a
year or longer, depending on the kind, results largely in
the development of flavors in cheese. This is brought
about by the action of various kinds of bacteria and molds.
By varying the fat content and the manner of handling
the milk and curd, and by regulating the kind of bacteria
or mold in the ripening process, many varieties of cheese
are made.
Kinds of Cheese. — It is hard to classify the hundreds
of kinds of cheeses being manufactured. In general, they
may be divided as hard and soft cheeses, depending largely
on the amount of water they contain. They are also sold
as cream, whole-milk, and skim milk cheeses, depending
upon whether fat has been added to or taken from the
milk.
More than 300 million pounds of cheese are made yearly
in the United States, and three-fourths of it is known as
96 DOMESTIC SCIENCE
factory or American cheese, which is a variety of the kind
known as cheddar. "Full cream" American cheese is made
from whole milk; "cream" cheese, from cream; and "skim
milk" cheese, from milk with all or much of the fat removed.
Many of the foreign varieties are made and used in America
and much foreign cheese is imported.
Hard Cheese. — Among the more common varieties of
hard cheese are the following : —
Cheddar. — This is a mild-flavored cheese most common
in this country. The American variety usually contains
more water; whereas that made for export is firmer, contains
less water, and is of better flavor. We need to learn to
appreciate and demand the better make. When fresh it
is rather soft, but when well matured is hard and grates
readily. It is made in various forms, much in large cakes
15 or more inches in diameter and 5 or 6 inches thick.
Pineapple is in smaller and more convenient form, being
pressed firm and solid in the shape of a pineapple. Sage
cheese is made with the addition of sage for flavor.
Swiss cheese is readily distinguished by its sweetish,
mild flavor and by its large holes or eyes. Much of it is
made in this country.
Edam cheese is made in Holland, and is round in form
and stained red.
Parmesan is a very hard Italian, skim-milk cheese,
often sold grated. It keeps well in any climate, but is
rather high in price.
^oft Cheese. — Soft cheese is made for immediate use.
Most varieties are relished for their high flavor; others,
such as cream and cottage cheese, are not cured but are
ready for use almost as soon as made. Some varieties are : —
Neufchdtel is made from whole or skim milk, is pressed
into ^mall rolls or blpckg, and then set away for about four
MILK PRODUCTS
97
Page 46
Presented as published in 1914. 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
Manufacture of Cheese. — Sweet cow's milk is most used in cheese making, but milk from the goat and ewe are also used to some extent. Most of the cheese produced in this country is made from whole milk, but cream, partially-skimmed milk, and skim milk are also used, depending on the kind of cheese and the desires of the manufacturers.
The main steps in the making of cheese are nearly the same in all varieties. The casein and fat are precipitated by means of rennet. The curd is then finely divided and the whole mass is heated to a temperature from 96° to 108° F., resulting in the complete separation of the curd from the whey, which is drawn off. The curd is then salted and pressed and set away to cure, or ripen, for the market. The curing process, which may last from a few days to a year or longer, depending on the kind, results largely in the development of flavors in cheese. This is brought about by the action of various kinds of bacteria and molds. By varying the fat content and the manner of handling the milk and curd, and by regulating the kind of bacteria or mold in the ripening process, many varieties of cheese are made.
Kinds of Cheese. — It is hard to classify the hundreds of kinds of cheeses being manufactured. In general, they may be divided as hard and soft cheeses, depending largely on the amount of water they contain. They are also sold as cream, whole-milk, and skim milk cheeses, depending upon whether fat has been added to or taken from the milk.
More than 300 million pounds of cheese are made yearly in the United States, and three-fourths of it is known as
factory or American cheese, which is a variety of the kind known as cheddar. "Full cream" American cheese is made from whole milk; "cream" cheese, from cream; and "skim milk" cheese, from milk with all or much of the fat removed. Many of the foreign varieties are made and used in America and much foreign cheese is imported.
Hard Cheese. — Among the more common varieties of hard cheese are the following : —
Cheddar. — This is a mild-flavored cheese most common in this country. The American variety usually contains more water; whereas that made for export is firmer, contains less water, and is of better flavor. We need to learn to appreciate and demand the better make. When fresh it is rather soft, but when well matured is hard and grates readily. It is made in various forms, much in large cakes 15 or more inches in diameter and 5 or 6 inches thick. Pineapple is in smaller and more convenient form, being pressed firm and solid in the shape of a pineapple. Sage cheese is made with the addition of sage for flavor.
Swiss cheese is readily distinguished by its sweetish, mild flavor and by its large holes or eyes. Much of it is made in this country.
Edam cheese is made in Holland, and is round in form and stained red.
Parmesan is a very hard Italian, skim-milk cheese, often sold grated. It keeps well in any climate, but is rather high in price.
^oft Cheese. — Soft cheese is made for immediate use. Most varieties are relished for their high flavor; others, such as cream and cottage cheese, are not cured but are ready for use almost as soon as made. Some varieties are : —
Neufchdtel is made from whole or skim milk, is pressed into ^mall rolls or blpckg, and then set away for about four