Varieties of Cheese; Descriptions and Analyses

Varieties of Cheese; Descriptions and Analyses

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This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1911 edition. Excerpt: ...the present time, contrary to the popular belief. This type of cheese is made so cheaply and of such good quality in this country that the foreign make has been crowded out of the market. LIPTAU. This cheese is made in the Provinces of Liptau, Saros, and Arva, in Hungary, from sheep's milk. Condiments, especially red pepper, are usually added. It is rather greasy and has a sharp taste. The details of manufacture are the same as for Brinsen cheese. LIVAROT. This is a soft rennet cheese made from cow's milk more or less skimmed. It derives its name from the village of Livarot in the Department of Calvados, France, where the industry is centralized. This cheese has the advantage over Camembert made in the same region in that it may be manufactured and consumed during the warm months. The milk is set with rennet at a temperature of 95 to 104 F. After 1i to 2 hours the curd is cut and placed on a rush mat or a cloth and allowed to drain for about 15 minutes, during which time it is. crumbled as finely as possible. It is then put into tin hoops or forms 6 inches in diameter and the same in height. The cheeses are turned very frequently until they become firm, when they are salted and left on the draining board for 4 or 5 days. At this stage they are sometimes sold as white cheese, but more often they are transferred to a well-ventilated room for 15 to 20 days and then to the curing cellar, which is kept very tightly closed. By thus retaining the ammonia and other products the cheese acquires a strong, piquant taste. During ripening the cheeses are turned two or three times a week and occasionally wiped with a cloth moistened with salt water. After ripening for 10 to 12 days they are wrapped with the leaves of Typha latifolia, commonly called laiche. more

Product details

  • Paperback | 34 pages
  • 189 x 246 x 2mm | 82g
  • Miami Fl, United States
  • English
  • black & white illustrations
  • 1236596722
  • 9781236596727