Hand-book on cheese making

Chapter 24: CHEESE FOR THE BRITISH MARKET.

Open in WeRead

Explore more books like this:

Cooking & Drinking History - American How To ...

About This Book

This practical manual guides dairy operators through selecting and preparing a factory site and building, choosing and arranging utensils, and carrying out cheese manufacture from milk handling to curing. It explains a common hard-cheese process that favors milk acidity and controlled curd-whey separation, details pressing and ripening practices, and offers troubleshooting, sanitary and operational recommendations aimed at producing uniform, marketable product. Historical notes on the development of the factory system and discussions of rennet, coloring, and quality control underline the work's focus on practicable methods for makers, dealers, and consumers.

CHEESE FOR THE BRITISH MARKET.

This quality of goods, generally known as “shipping cheese,” is made by the same process that we have described in this book with the exception that it is, or should be, worked down more. “Worked down” implies that a firmer cheese is produced, one cooked more, salted a trifle higher and soured more. These requisites lend a cheese body and prolong its keeping qualities. With all this, it must be mellow, close textured and fine flavored. The English consumer wants such a cheese, or he wants none. “A word to the wise is sufficient.”