The encyclopædia of practical cookery

Roquefort Cheese. — (I) This Cheese owes its peculiarity to being made of ewes’ milk, although some makers are now using the milk of the cow. Naturally, therefore, it possesses a peculiar pungency and flavour, although in other respects it somewhat resembles other veined Cheeses. Upon the Continent Roquefort takes precedence of many other Cheeses, whether foreign or native ; but in this country it is not so highly esteemed for general purposes. It should not be cut until considerably advanced in the process of decay, and then its excellence cannot be denied. The mould is produced by the introduction of mouldy breadcrumbs, and by pricking to admit the air. (2) Imitation. — Take the required quantity of prepared gluten of wheat, mix in salt to taste, and a small quantity of a solution of stareh. Form the mixture into the shape of the Cheese, and it is ready for use. If left for a little time it soon acquires the taste, smell, and unctuosity of Cheese, and if kept for any length of time it is not easily distinguished from Roquefort. By varying the process slightly other Cheeses can be imitated. Rush. Cream Cheese. — The chief feature of this over other cream Cheeses is that it is wrapped in a rush mat to ripen. Sauces, c fee., referred to, see under their special heads. Cheese — continued. The curd is obtained by rennet from milk, or milk and cream, at a temperature not exceeding 95deg\ Fahr. When set, the curds may be collected with an ordinary fish-slice, and a rush shape, covered with a cloth, filled. Lay a Jib. weight in a saucer, and set this on the top of the strained curd for a few hours, and then increase the weight to about Jib. ; change the cloths daily until the Cheese looks mellow, then put into the rush shape. The formula in use in France, where willow heartshape baskets are sold for making this Cheese, is as follows : Add J pint of new warm milk to 1 pint of freshly-skimmed cream. Dissolve in this 1 teaspoonful of fine sugar, and 1 table-spoonful of common rennet or 30 drops of Hansen’s extract of rennet. Let it remain in a warm place until the curd sets. Bush and straw mats are easily made by cutting the straw into lengths and stringing them with a needle and thread. The mats or baskets should not be used a second time. Sage Cheese or Green Cheese. — This is a species of cream Cheese made by adding sage-leaves and greening to the milk. A very good receipt for it is given thus : Bruise the tops of fresh young red sage-leaves with an equal quantity of spinnach-leaves and squeeze out the juice. Add this to the extract of rennet, and stir into the milk as much as your taste may deem sufficient. Break the curd when it comes, salt it, fill the vat high with it, press for a few hours, and then turn the Cheese every day. Sapsago Cheese. — See Schabzeiger. Schabzeiger Cheese (Sapsago). — This Swiss Cheese is prepared from the solids of the whey, chiefly sugar of milk. It resembles the Myseost of Norway, and is insipid to the taste, and not likely to become an article of general consumption. The odour is strong, and the taste somewhat powerful and coarse. It is made up into balls about 4in. in diameter. Slipcoat Cheese. — A very rich fresh curd Cheese, buttery and white.