CHEESE 



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and is packed for shipment in paper or in tinfoil and 

 in wicker baskets or airtight boxes, according to destina- 

 tion, — for home consumption or for export. 



Parmesan Cheese is an Italian cheese made mostly 

 in the Valley of the River Po and named from the City 



Curing room in a Roquefort cheese factory (G. Ellbrecht) 



of Parma. It is produced from partly-skimmed milk 

 and is allowed to become hard and dry, being used 

 grated with macaroni. 



The milk is set with rennet at a comparatively high 

 temperature, about 95*^ ¥., and when it is firmly curdled 

 it is broken up and stirred rather vigorously, which 

 makes the curd fine and dry. Color is now added — 

 powdered Saffron — at the rate of 0.5 gram to 100 kg. 

 milk. The curd is cooked slowly under constant stirring 



