COMPOSITION OF CHEDDAR CHEESE 239 



pimientos added just before salting. The pimientos are 

 ground rather coarsely and then added to the curd to- 

 gether with the liquid which was with the pimientos in the 

 can. The pimiento should be thoroughly and evenly 

 mixed with the curd to insure a uniform distribution and 

 mottled color in the cheese. The salt is then applied. 

 The remainder of the process is the same as for ordinary 

 Cheddar cheese. 



226. Sage cheese is a product flavored from the 

 leaves of the ordinary garden sage. It is made by -two 

 methods : one, in which the sage leaves are used, and the 

 other, in which a part of the curd is colored to imitate that 

 given by the sage leaves, and sage oil or tea is used to give 

 the flavor. 



In the leaf method, a regular Cheddar cheese curd is 

 made up to the time of salting. Just before the salt is 

 added, sage leaves are mixed with the curd. The leaves 

 should be dried and freed from stems and other coarse 

 particles and the leaves themselves broken up rather 

 finely. The leaves are then added at the rate of 3 ounces 

 for every 1000 pounds of milk. Care must be exercised 

 to see that the leaves are evenly mixed through the 

 curd or an evenly mottled cheese will not result. The 

 salt is then added. This sequence seems to increase the 

 absorption of the flavor by the curd. 



If these cheeses are consumed as soon as well cured, 

 no fault can be found. On the other hand, if they are 

 held for any length of time, yellow areas form about each 

 piece of sage leaf ; the leaves decay rapidly and spoil 

 the cheese. This method gives a very true flavored 

 sage cheese, the only objection being that it cannot be 

 held in storage for any length of time without a marked 

 deterioration. 



