290 THE BOOK OF CHEESE 



The general character of the manufacturing process is 

 indicated in the following abstract of one of the methods. 

 Many variations are to be found. The milk for 

 Parmesan is allowed to stand overnight. Some acidity 

 is, therefore, developed in contrast to the absolutely 

 fresh condition of the milk used in Swiss and the 

 acidification developed during the making of Cheddar 

 (Fascetti). It is then skimmed, heated to 72 to 75 F. 

 Rennet is added in amount sufficient to produce firm 

 curd in one hour or slightly less. When the curd is firm, 



FIG. 57. Parmesan cheese kettles. 



a wood fire is made under the kettle and the curd is 

 broken with a special implement into small particles. 

 After breaking, four grains of powdered sulfur to twenty- 

 two gallons of milk are added. The curd is stirred with 

 a rake. By the time the temperature rises to 77 F., 

 the curd should be in very small pieces. Stirring and 

 heating continue until the temperature reaches 131 F. 

 At this temperature, it stands fifteen minutes, after which 

 it is removed from the fire (or the fire is drawn). Nine- 

 tenths of the whey is then drawn. The cheese-maker 

 then collects the curd into a compact lump under which 



