228 



Milk and Its Products. 



plete, the cheeses are of a soft consistency similar to 

 that of an unripe Brie, but with a characteristic, well 

 ripened flavor fully developed. 



Port dii Salut is one of the firmest French 

 cheeses, and when well made is of a texture similar 

 to the best type of American home -trade cheese, 

 with a pleasant, nutty flavor. The milk is set at 

 a rather high temperature and enough rennet added 

 to bring firm coagulation in thirty minutes. The 

 curd is then cut and heated to 104° and allowed 



to remain in the whey 

 until it takes on a pe- 

 culiar rubber -like con- 

 sistenc}'. It is then put 

 in the hoop shown in 

 the cut, Fig. 38, which 

 is lined with a strainer 

 cloth and subjected to 

 slight pressure. When taken from the press it is 

 slowly ripened at a low temperature. 



Parmesan. — A very hard Italian cheese made 

 from milk with very little fat, and from which a 

 large part of the water has been expelled. In curing 

 it takes on a rather sharp flavor, and naturally it 

 can be kept in almost any climate for almost any 

 length of time. It is so hard that it is ordinarily 

 grated before being used, and is almost wholly 

 used to add piquancy to soups, sauces, and the 

 like. 



Fig. 38. Hoop for Port du Salut cheese. 



