400 SCIENCE AND PRACTICE OF CHEESE-MAKING 



finished, the cheese should present a uniformly green 

 mottled appearance. 



Pressing cheese.^ — The regular-sized English sage 

 cheese weighs about 5 pounds, but in America all sizes 

 are found, weighing from 2 to 80 pounds. The pres- 

 sure in hoops should be continuous for 24 to 48 hours. 



Ripening process.- — Sage cheese can be ripened in 

 an ordinary cellar or cool room where the temperature 

 does not go above 60° F. It should be held until it 

 has developed the pronounced flavor that is charac- 

 teristic of the cheese. 



COTTAGE-CHEESE 



Cottage-cheese is manufactured and consumed 

 extensively in the United States. The original 

 Dutch cottage-cheese is the product made by al- 

 lowing milk to stand until it coagulates by the 

 ordinary process of souring. The curd is put into 

 cotton bags to drain, and, after all free whey has 

 escaped, the curd is salted. It is then pressed into 

 the form of balls and is ready for immediate con- 

 sumption. 



The modern method of cottage-cheese-making 

 differs somewhat from the above and gives a more 

 uniform quality of cheese. 



Material to use. — Skim-milk should be used, 

 as whole-milk loses too much of its fat in the manu- 

 facturing process. 



Preparation and use of starter. — In making cot- 

 tage-cheese on a large scale, time can be saved and 

 quality improved by hastening the souring of the 

 milk through the use of a starter prepared in the 



