CHEESE AND CHEESE-MAKING [NOOK Book]

Overview

Scanned, proofed and ...
See more details below
CHEESE AND CHEESE-MAKING

Available on NOOK devices and apps  
  • NOOK Devices
  • Samsung Galaxy Tab 4 NOOK 7.0
  • Samsung Galaxy Tab 4 NOOK 10.1
  • NOOK HD Tablet
  • NOOK HD+ Tablet
  • NOOK eReaders
  • NOOK Color
  • NOOK Tablet
  • Tablet/Phone
  • NOOK for Windows 8 Tablet
  • NOOK for iOS
  • NOOK for Android
  • NOOK Kids for iPad
  • PC/Mac
  • NOOK for Windows 8
  • NOOK for PC
  • NOOK for Mac
  • NOOK for Web

Want a NOOK? Explore Now

NOOK Book (eBook)
$2.99
BN.com price

Overview

Scanned, proofed and corrected from the original hardcover edition for enjoyable reading. (Worth every penny spent!)


***

An excerpt from:


CHAPTER V
OTHER VARIETIES OF FANCY CHEESE ADAPTED FOR MANUFACTURE IN ENGLAND




THE term "fancy cheese" has usually been applied to varieties produced from cream or full milk, or a mixture of cream and milk, which are small in size by comparison with the large cheeses of all countries, and which are unpressed, or only partially pressed, in the course of manufacture. But the Americans have applied the term to some cheeses which are pressed and which really have no claim to it in any sense of the word. Sometimes a private maker, who has a considerable reputation as a prize-taker, and who is in consequence enabled to obtain high prices, is termed a maker of "fancy" cheese for the simple reason that his product is excep­tionally excellent, and that it is obtainable only by those who are willing to pay the price for it.

It should be the duty of every maker to en­deavour to produce fancy cheese in this sense, but there is no fear of the article being placed before the public in too large a quantity, as there are comparatively few makers who excel, the great majority producing cheese of second quality. Fancy cheese has not been produced in this country to any considerable extent. We have already named a few varieties; there are, however, others which are worthy of the consideration of the manufacturer. On the Continent, and more particularly in France and Italy, there are numbers of small cheeses of various types produced in different localities, each of which has its admirers who consume it in large quantities, and who pay the producer a relatively larger sum per pound than is obtained by the makers of the huge pressed cheeses of Great Britain, America, and the Australian Colonies. Let us refer to some of these varieties. We have already mentioned the famous Gruyere of Switzerland, the Parmesan of Italy, both of which are pressed cheeses of considerable size; we have also referred to the blue cheeses made in our own country, to the Gorgonzola of Italy, and the Roquefort of France, as well as to the two leading soft cheeses made by different sections of the French people, the Brie and the Camembert. These varieties may be supple­mented by the Port du Salut, Pont l'Evêque, and Neufchâtel, the Gervais, Coulommiers, and Bondon, all of which are made in France.

PORT DU SALUT. — The Port du Salut has long been one of the most delicate and popular varieties made upon the Continent, but although there are numerous makers, those who produce the perfect article are extremely few in number. The system of manufacture has until recently been supposed to be the secret of the Trappist monks, a colony of whom are located at the Monastery of Bricquebec, in the Department of Manche. A few years ago I had the pleasure of accompanying to the north of France a party of our own countrymen who desired to see something of the dairy system pursued by the most successful among the Norman farmers. We were enabled to see a great deal in consequence of the kindness and liberality of several of the farmers and others with whom I was previously acquainted. But my application to the Monastery, although backed by an introduction from one of the highest officials in the French Agricultural Department, was met by the response that no outsider was ever allowed to see the process of manufacture pursued; that, in a word, the monks could not trust their own friends, who under the guise of curiosity had in previous years apparently taken advantage of the privilege extended to them to describe something of the system pursued, and thus to place other people in possession of a secret which is so jealously guarded. Secrets of this kind, however, are not long-lived, and it is impossible to prevent those who are acquainted with the principles of cheese-making from producing a variety of this character if they care to take the trouble to make a few thoughtful and well-arranged ex­periments for themselves. The Port du Salut cheese is not unlike a variety made in this country and known as the Caerphilly; it is circular in form, flat, about an inch in thickness, and partially pressed. The pâté, or flesh of the cheese, is extremely mellow or creamy, and yet homogeneous and firm in consistence, although there are a large number of holes throughout, which are characteristic of the variety, and which, in proportion to their size and number, are concurrent with its flavour. The milk is brought to a temperature of 86° F., and sufficient rennet is added to bring the curd in thirty minutes. The temperature is slightly varied with the season, as with almost every other variety of cheese, while the rennet used is in proportion to the quality of the milk....
Read More Show Less

Product Details

  • BN ID: 2940012485090
  • Publisher: OGB
  • Publication date: 4/27/2011
  • Sold by: Barnes & Noble
  • Format: eBook
  • File size: 492 KB

Customer Reviews

Be the first to write a review
( 0 )
Rating Distribution

5 Star

(0)

4 Star

(0)

3 Star

(0)

2 Star

(0)

1 Star

(0)

Your Rating:

Your Name: Create a Pen Name or

Barnes & Noble.com Review Rules

Our reader reviews allow you to share your comments on titles you liked, or didn't, with others. By submitting an online review, you are representing to Barnes & Noble.com that all information contained in your review is original and accurate in all respects, and that the submission of such content by you and the posting of such content by Barnes & Noble.com does not and will not violate the rights of any third party. Please follow the rules below to help ensure that your review can be posted.

Reviews by Our Customers Under the Age of 13

We highly value and respect everyone's opinion concerning the titles we offer. However, we cannot allow persons under the age of 13 to have accounts at BN.com or to post customer reviews. Please see our Terms of Use for more details.

What to exclude from your review:

Please do not write about reviews, commentary, or information posted on the product page. If you see any errors in the information on the product page, please send us an email.

Reviews should not contain any of the following:

  • - HTML tags, profanity, obscenities, vulgarities, or comments that defame anyone
  • - Time-sensitive information such as tour dates, signings, lectures, etc.
  • - Single-word reviews. Other people will read your review to discover why you liked or didn't like the title. Be descriptive.
  • - Comments focusing on the author or that may ruin the ending for others
  • - Phone numbers, addresses, URLs
  • - Pricing and availability information or alternative ordering information
  • - Advertisements or commercial solicitation

Reminder:

  • - By submitting a review, you grant to Barnes & Noble.com and its sublicensees the royalty-free, perpetual, irrevocable right and license to use the review in accordance with the Barnes & Noble.com Terms of Use.
  • - Barnes & Noble.com reserves the right not to post any review -- particularly those that do not follow the terms and conditions of these Rules. Barnes & Noble.com also reserves the right to remove any review at any time without notice.
  • - See Terms of Use for other conditions and disclaimers.
Search for Products You'd Like to Recommend

Recommend other products that relate to your review. Just search for them below and share!

Create a Pen Name

Your Pen Name is your unique identity on BN.com. It will appear on the reviews you write and other website activities. Your Pen Name cannot be edited, changed or deleted once submitted.

 
Your Pen Name can be any combination of alphanumeric characters (plus - and _), and must be at least two characters long.

Continue Anonymously

    If you find inappropriate content, please report it to Barnes & Noble
    Why is this product inappropriate?
    Comments (optional)