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Cheese-making In France

Cheese-making In France image
Parent Issue
Day
16
Month
June
Year
1871
Copyright
Public Domain
OCR Text

Tito eheese of Auvergno is made by ourdling the milk while fresh from the cow, and without boiling. After the whey is separated, a man kneadg the curds in a tub with his feet, imitating the practico of Highland lassea when washing their clothcs. The operation lasts about an hour and a half. The kneaded mass is theu loft to ferment forty-eight hours, salted, put into molda, and pros8ed, after which the fresh cheeses thus obtaincd are put into a cellar, whero they are carefully looked after, and fre(juontly rubbed with a wct cluth. Tho eheese manufacturad in Brosso is made by boiling milk, and, after the adáition of coloring matter, putting in the rennet immediately. The curd, when formed, is dried in a cloth, and pressed for a short time. It is then put aside, and salted at the end of live or six days. The salting is afterwards repeated at intorvals for a nionth. " Fromage de Brie" is made by putting aennet in the milk while warm from the qow. The curds are made into cakes, and in twenty-four hours they are treated with salt, and, durfhg tho following three -weeks or so, are frequontly turned and üloaned'. The celebrated Eoquefort cheese is made from a mixture of sheep's milk with that of the goat. When made, it is, we are informeel, kept in cavenas in a calaareous rock adjoining -village which giv,e& ü its distinotive name. The quanüty supplied from this quarter is very considerable, eonsideriner the area in

Article

Subjects
Old News
Michigan Argus