Loaf Cheese. — This name refers chiefly to the shape and size of the Cheese, which is small and cylindrical, with slightly bulging sides. Any kind of Cheese may be made into this shape ; but the greater number come from Cheddar, Gloucester, and Wilts. Marolles Cheese. -A French cream Cheese of excellent quality made at Marolles. Milk Cheese. — (l) Take lqt. of thick sour milk, 1 teaspoonful of butter, 1 saltspoonful of salt, and 1 table- spoonful of crea✪ Milk Cheesem. Place the milk in a pan on the back of the stove, and scald it until the curd has separated from the whey. Spread a strainer-cloth over a bowl, pour in the milk, lift the edges of the cloth, draw them together, and drain or wring quite dry. There will be but half or two-thirds of a cup of curd. Put it in a small bowl with the butter, salt, and cream, and mix to a smooth paste with a spoon. Take 1 teaspoonful and roll in the hand into a smooth ball. It should be quite moist, or the balls will crack. If too soft to handle, put it in a cool place for an hour, and then it will shape easily; or it may be served without shaping, but just broken up lightly with a fork. If scalded too long, the curd becomes very hard and brittle. It is better when freshly made, and is delicious with warm gingerbread, and is an excellent lunch or tea dish. Season this Cheese with 1 table-spoonful of finely-powdered sage, if that flavour is liked. (2) Take as much clotted sour milk as required, set in a pan on the stove over a low fire, and let it heat slowly without burning. When it shows signs of beginning to boil it should be taken off, as boiling makes the curd tough. Pour it into a muslin bag and hang it on a nail to drip till next day. Then chop up the ball of curd and mix with salt, pepper, and cream to taste ; or cream, or sweet milk and sugar. Press into shapes, and- serve. (3) Dissolve a teacupful of salt in 2galls. of warm new milk, and stir into this about i teacupful of weak rennet. If the milk has become cold it should be warmed to 95deg. Fahr. — not higher, or the curd will be hard. Put this aside for a couple of hours, when the curd should be quite set. Cut the curd across in every direction with either of the curd-knives shown in Figs. 415 and 416, and bale out a good portion of the whey with a cup or spoon, then drain the curd through a cloth spread over a colander, and pack it in a Fig. 424. Box for Making Milk Cheese. Cheese-box (see Fig. 424) or mould, sprinkling salt between the layers. See that the curd is moderately dry before packing- in the box. Put the lid on the box and turn every day, placing a very light weight on the top. Cheese-moulds or vats are for the most part round, but any mould per- forated all round about with holes, and having a lid that fits inside will do. These are more convenient for making milk or cream Cheeses in small quantities, but the usual vats are to be preferred. Neufchatel Cheese. — Of all the foreign-made salted milk Cheeses that reach our shores, this favourite is the smallest. The Cheese known as Bondon is a species of Neufchatel, but generally so exceedingly salt and dry to the taste that they are not favourites. The ordinary Neufchatel, as imported direct from the Department of Seine-et-Oise, in France, is For details respecting Culinary Processes, Utensils, Cheese — continued.

AI-modernized reading of the original text

Loaf Cheese. — This name refers chiefly to the shape and size of the Cheese, which is small and cylindrical, with slightly bulging sides. Any kind of Cheese may be made into this shape ; but the greater number come from Cheddar, Gloucester, and Wilts. Marolles Cheese. -A French cream Cheese of excellent quality made at Marolles. Milk Cheese. — (l) Take 1 qt. of thick sour milk, 1 teaspoonful of butter, 1 saltspoonful of salt, and 1 tablespoonful of cream. Place the milk in a pan on the back of the stove, and scald it until the curd has separated from the whey. Spread a strainer-cloth over a bowl, pour in the milk, lift the edges of the cloth, draw them together, and drain or wring quite dry. There will be but half or two-thirds of a cup of curd. Put it in a small bowl with the butter, salt, and cream, and mix to a smooth paste with a spoon. Take 1 teaspoonful and roll in the hand into a smooth ball. It should be quite moist, or the balls will crack. If too soft to handle, put it in a cool place for an hour, and then it will shape easily; or it may be served without shaping, but just broken up lightly with a fork. If scalded too long, the curd becomes very hard and brittle. It is better when freshly made, and is delicious with warm gingerbread, and is an excellent lunch or tea dish. Season this Cheese with 1 table-spoonful of finely-powdered sage, if that flavour is liked. (2) Take as much clotted sour milk as required, set in a pan on the stove over a low fire, and let it heat slowly without burning. When it shows signs of beginning to boil it should be taken off, as boiling makes the curd tough. Pour it into a muslin bag and hang it on a nail to drip till next day. Then chop up the ball of curd and mix with salt, pepper, and cream to taste ; or cream, or sweet milk and sugar. Press into shapes, and- serve. (3) Dissolve a teacupful of salt in 2 galls. of warm new milk, and stir into this about i teacupful of weak rennet. If the milk has become cold it should be warmed to 95 deg. Fahr. — not higher, or the curd will be hard. Put this aside for a couple of hours, when the curd should be quite set. Cut the curd across in every direction with either of the curd-knives shown in Figs. 415 and 416, and bale out a good portion of the whey with a cup or spoon, then drain the curd through a cloth spread over a colander, and pack it in a Fig. 424. Box for Making Milk Cheese. Cheese-box (see Fig. 424) or mould, sprinkling salt between the layers. See that the curd is moderately dry before packing in the box. Put the lid on the box and turn every day, placing a very light weight on the top. Cheese-moulds or vats are for the most part round, but any mould perforated all round about with holes, and having a lid that fits inside will do. These are more convenient for making milk or cream Cheeses in small quantities, but the usual vats are to be preferred. Neufchatel Cheese. — Of all the foreign-made salted milk Cheeses that reach our shores, this favourite is the smallest. The Cheese known as Bondon is a species of Neufchatel, but generally so exceedingly salt and dry to the taste that they are not favourites. The ordinary Neufchatel, as imported direct from the Department of Seine-et-Oise, in France, is For details respecting Culinary Processes, Utensils, Cheese — continued.

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Milk Cheese

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