Chapter III

CHEESE 86
Cheddar Cheese 89
The Factory System 99
—Ripening the Milk 90
—Coloring and Setting with Rennet 92
—Cutting the Curd 94
—“Cooking” 94
—Matting 95
—Salting 97
—Pressing 97
—Curing 97
—Form, size and packing 98
—Cleaning the vats 101
—Yield 102
—Composition 102
—Qualities 103
Cheese Made from Pasteurized Milk 103
Making Cheddar Cheese on the Farm 104
Other Types of Hard Cheese 111
—Gouda 112
—Edam 112
—Swiss 115
—Roquefort 120
—Parmesan 123
—Caccio Cavallo 124
—Limburger 125
—Brick 125
—Munster 126
Soft Rennet Cheese 126
—Neufchatel 126
—Cream Cheese 127
—Cured Soft Cheese 128
—French Soft Cheese 128
Cottage Cheese 129
—Making Cottage Cheese with Rennet 132
Snappy Cheese 134
Club Cheese 134
Whey Cheese 134
Milk-Sugar 135
Casein 135
Milk Powder 136
—Just-Hatmaker Process 136
—Eckenberg Process 136
—Merrell-Soule Process 136
—Economic Process 136
—Skim-Milk Powder 136
—Whole-Milk Powder 136
Condensed and Evaporated Milk 137
Whey 138