The analysis of food and drugs / by T.H. Pearmain and C.G. Moor.

  • Pearmain, T. H. (Thomas Hames)
Date:
1897-1899
Catalogue details

Licence: Public Domain Mark

Credit: The analysis of food and drugs / by T.H. Pearmain and C.G. Moor. Source: Wellcome Collection.

    142/332 (page 124)
    began to appear in the interuw of the cheeses they were removed to a cellar, where they are kept until sold. The temperature of the cellar is about 56° F., and that of the ripening-room 62° F. In the case of these particular cheeses, about 12 lbs. of milk were required to produce 1 lb. of ripened cheese, which was fit for sale when four and a half months old. The curing-room and cellar are both kept damp to encourage the growth of the blue mould to penetrate to the interior of the cheese.' Wensleydale Cheese.—This is one of the blue-mould cheeses, and is made chiefly in the north of Yorkshire. The method of manufacture is somewhat like that for Stilton. Fresh milk only is used, and is coagulated at 80° to 82° F., the curd is cut into rather large pieces at the end of an hour, and the contents of the vat heated up to 86° F. The curd is stirred by hand for an hour and then allowed to sink in the whey and remain for an hour and a half or thereabouts; it is then ladled out on to open cloths, after drawing off the whey. A board with loose weights is placed on the cloths to assist in expelling the whey. The curd is ground some five or six hours after renneting, and is then only slightly sour. Salt is added in the proportion of 1 oz. to every 4 lbs. of curd, and the curd is filled loosely into the hoops. The cheese remains without pressure over-night, and next morning is turned into a dry cloth, and put into the press with a very slight pressure for one day. The curd when put into the press is only slightly acid, and contains a good deal of whey, but as it is left without pressure all night, sufficient acidity is developed to obviate any danger of fermentation taking place, and the open texture, produced by the absence of much pressure, allows the free admission of air, which is necessary for the formation of the blue mould, the