It is to be observ'd likewise,
that when Cows feed upon such Weeds as I have mention'd, I mean the
Clivers, which turn their Milk, the Curd is always hard and scatter'd, and
never comes into a Body, as the pure Milk will do that is set with Rennet,
and consequently the Cheese will be hard. There is one thing likewise to be
taken notice of, with regard to the Rennet, that as the Bag, of which it is
made, happens to be good, so is the Rennet good in proportion. I mean the
Bag is good when the Milk of the Cow, that suckled the Calf, is good; for
the goodness of the Feed of the Cow does not only dispose the Body of the
Calf to produce a gentleness or softness in the Acid, which promotes the
curdling of the Milk, when it is received into the Body of the Calf, but
makes the Rennet more tender to the setting of the Cheese-Curd, and so the
Cheese will consequently be the better for it: And I judge that one reason
why the _Suffolk_ Cheese is so much noted for its hardness, is on account
of the badness of the Rennet, tho' it is certain, that the worst Cheeses of
that Country are made of Skim-Milk; however, the nature of the Milk is
such, according to my Observation, that it makes very rich Butter, but the
Cream rises on it so quickly, and so substantially, that it leaves no
fatness or richness in the other part, which we call the Skim-Milk, but
that remains little better than Water: so that 'tis no wonder in this case,
and thro' the rank Feed of the Cows, that the Cheeses of those parts are
not good.
Pages:
66
67
68
69
70
71
72
73
74
75
76
77
78
79
80
81
82
83
84
85
86
87
88
89
90