In some parts of the United States, Cheese is manu-
factured on a very large scale in factories which are
often owned by a large number of farmers in common;
the result being, on the whole, a decided improvement
in the quality of the product, with a large diminution
of the cost of manufacture. Large numbers of Cheeses
prepared in these factories are exported to Great Britain
and the West Indies.
“Very slight differences,” says Cooley, ‘‘in the materials,
in the preparation, or in storing of the Cheese, materially
influence the quality and flavour. The richness of the milk
— the addition to or subtraction of cream from the milk —
the separation of the curd from the whey with or without
compression — the salting of the curd — the collection of
the curd, either whole or broken, before pressing— the
addition of colouring matter, as annatto or saffron, or
of flavouring — the place and method of storing — and the
length of time allowed for maturation, all tend to alter
the taste and odour of the Cheese in one way or another,
so as to be readily perceptible to the palate of a con-
noisseur.” In fact, few alimentary products are
so easily affected by slight circumstances as Cheese ;
hence its numerous varieties. These are commonly dis-
tinguished by names indicative of the place in which
they have been manufactured, or of the quality of the
materials from which they have been prepared.
For details respecting Culinary Processes , Utensils, Sauces, dec., referred to, see under their special heads
THE ENCYCLOPEDIA OF PRACTICAL COOKERY.
343
Cheese — continued.
The inodes of preparing various kinds of Cheese are
not always permitted by manufacturers to be at the
disposal of the public ; but in cases where it has
been possible to gain reliable information, instructions
are hereunder given, arranged alphabetically, according
to popular name, and without regard to nationality,
taste, shape, or other classification. It will lie found that
they consist in greater or less degree of (1) those which
are new and unsalted, having no other properties than
those of cream and casein ; (2) similar Cheeses salted or
soured ; (3) firm Cheeses, not too hardly pressed ; and (4)
cured, or ripened, hard Cheeses. The two latter com-
prising what are called fermented Cheeses, that is to
say, Cheeses which have undergone some kind of decom-
position, generally of a putrefactive kind, in which
ammoniacal salts have been developed, fatty acid, and a
peculiar acrid oil, accompanied by strong flavours.
Artificial Cheese. — (1) Boil together 2qts. of milk and lqt.
of cream, with a moderate quantity of powdered nutmeg,
mace, and cinnamon. Beat four eggs, pi$4 them in the milk
with 4 table-spoonfuls of the best white vinegar, and con-
tinue boiling until it comes to a curd ; then turn the mixture
into a Cheese-cloth, tie it up, and let it hang for six or
eight hours to drain. Take the Cheese out of the cloth,
flavour it with a few drops of essence of rose-water, and
sweeten to taste with caster sugar✪ Artificial Cheese ; then turn it into a
colander, and leave it for an hour or two. Cover the bottom
of a dish with cream, turn the Cheese on to it, and serve.
Page 243 · 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
In some parts of the United States, Cheese is manufactured on a very large scale in factories which are often owned by a large number of farmers in common; the result being, on the whole, a decided improvement in the quality of the product, with a large diminution of the cost of manufacture. Large numbers of Cheeses prepared in these factories are exported to Great Britain and the West Indies.
“Very slight differences,” says Cooley, ‘‘in the materials, in the preparation, or in storing of the Cheese, materially influence the quality and flavour. The richness of the milk — the addition to or subtraction of cream from the milk — the separation of the curd from the whey with or without compression — the salting of the curd — the collection of the curd, either whole or broken, before pressing— the addition of colouring matter, as annatto or saffron, or of flavouring — the place and method of storing — and the length of time allowed for maturation, all tend to alter the taste and odour of the Cheese in one way or another, so as to be readily perceptible to the palate of a connoisseur.” In fact, few alimentary products are so easily affected by slight circumstances as Cheese ; hence its numerous varieties. These are commonly distinguished by names indicative of the place in which they have been manufactured, or of the quality of the materials from which they have been prepared.
For details respecting Culinary Processes , Utensils, Sauces, dec., referred to, see under their special heads
Cheese — continued.
The inodes of preparing various kinds of Cheese are not always permitted by manufacturers to be at the disposal of the public ; but in cases where it has been possible to gain reliable information, instructions are hereunder given, arranged alphabetically, according to popular name, and without regard to nationality, taste, shape, or other classification. It will lie found that they consist in greater or less degree of (1) those which are new and unsalted, having no other properties than those of cream and casein ; (2) similar Cheeses salted or soured ; (3) firm Cheeses, not too hardly pressed ; and (4) cured, or ripened, hard Cheeses. The two latter comprising what are called fermented Cheeses, that is to say, Cheeses which have undergone some kind of decomposition, generally of a putrefactive kind, in which ammoniacal salts have been developed, fatty acid, and a peculiar acrid oil, accompanied by strong flavours. Artificial Cheese. — (1) Boil together 2qts. of milk and 1qt. of cream, with a moderate quantity of powdered nutmeg, mace, and cinnamon. Beat four eggs, put them in the milk with 4 table-spoonfuls of the best white vinegar, and continue boiling until it comes to a curd; then turn the mixture into a Cheese-cloth, tie it up, and let it hang for six or eight hours to drain. Take the Cheese out of the cloth, flavour it with a few drops of essence of rose-water, and sweeten to taste with caster sugar ; then turn it into a colander, and leave it for an hour or two. Cover the bottom of a dish with cream, turn the Cheese on to it, and serve.
Records on this page
Artificial Cheese