When the curd is sufficiently firm, the whey is removed and
the particles of curd are allowed to adhere and form into a solid mass.
If necessary, the curd is cut again into small pieces to get rid of the
excess whey; but if the curd is too dry, the pieces must be piled up
until they are four or five deep. During this process, which is known as
the _cheddaring_ of the cheese, the curd is treated until it is of the
proper texture to be _milled_, that is, put into a mill and ground into
small pieces. The object of milling the curd is to cut it into pieces
small enough to permit of uniform salting and the further escape of
whey. When the curd has been brought to this point, it is salted and
then pressed into molds. Finally, it is wrapped and cured, or ripened.
35. BRICK CHEESE.--Another American cheese that seems to meet with a
popular demand is brick cheese. This kind of cheese, which is
illustrated at _c_, Fig. 4, gets its name from the fact that it is
pressed into "bricks" under the weight of one or two bricks. It is made
from sweet milk, coagulated with rennet, cut with curd knives, and
heated in the whey to firm it. Brick cheese is mild in flavor and of a
moderately close texture. It is used chiefly as an accompaniment to
other foods.
36. AMERICAN HOME-MADE CHEESE.--The making of Cheddar cheese and brick
cheese is, of course, done commercially, but there is a kind of cheese
that can be made very conveniently in the home. This home-made cheese,
which is generally known as COTTAGE CHEESE, affords an excellent way in
which to utilize left-over sour milk, particularly if a quart or more
can be obtained at one time; smaller quantities can generally be used
for baking purposes.
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