Title: Cheese; a short treatise on the manufacture of various kinds of domestic and foreign cheese, Cheddar, Dutch, Swiss, Italian, French, Limburger, Neufchatel, cream, cottage cheese, etc
Identifier: cheeseshorttreat00fred (find matches)
Year: 1918 (1910s)
Authors: Frederiksen, Johan Ditlev, 1845- (from old catalog)
Subjects: Cheese
Publisher: Little Falls, N. Y. , The Mohawk book company
Contributing Library: The Library of Congress
Digitizing Sponsor: Sloan Foundation

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24 The Story of Cheese cheese but not tolerated in the American or Dutch cheese. Often the Swiss Cheese is made as large as a wagon-wheel and is sub- jected to long time curing, sometimes for years. It was long sup- posed that first-class Swiss Cheese could only be made in the Alps. But a very good imitation is now made in Northern New York and Wisconsin. Roquefort. The French Roquefort is inoculated with a mold from stale bread which spreads through the cheese and produces the peculiar flavor of this type. It is made from sheep's milk and
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Milking the Ewes at Roquefort, France was formerly cured in cool subterranean caverns, but now in elab- orate curing houses. In this country imitation Roquefort is made of cow's milk and cured in cold storage. Parmesan Cheese is an Italian cheese made mostly in the Valley of the River Po and named from the City of Parma. It is produced from partly-skimmed milk and is allowed to become hard and dry, being used grated with macaroni. The milk is set with rennet at a comparatively high temperature, about 95° F., and when it is firmly curdled it is broken up and stirred rather vigorously, which makes the curd fine and dry. Color is now added—powdered Saffron—at the rate of 0.5 gram to 100 kg.

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