THE PREPARATION OF EMMENTHALER CHEESE. 257 



of 70 to 80 cm., and a height of 10 to 13 era. In certain districts cheeses 

 even heavier and larger are made, possessing a weight of 100 to 125 kg. 

 or even more. In the author's opinion, the Emmenthaler is the finest and 

 the best of all the rennet cheeses, and requires for its preparation more 

 knowledge in the art of cheese-making, and more skill and practice, than 

 does the preparation of any other kind of cheese. 



In the preparation of fat cheeses, the morning's milk is warmed in copper 

 kettles to 40 to 42 C. The evening's milk of the previous day is creamed 

 in the meantime, and the cream added to the warm morning milk, and 

 thoroughly mixed therewith, which is easily effected owing to its tempera- 

 ture. The cooled evening milk, which has been thus skimmed, is then 

 added to it, thoroughly mixed with it, and the temperature of the liquid, 

 according to the time of the year and other conditions, raised to 33 to 

 35 C. It is then coagulated in 20 to 35 minutes. During the thickening, 

 the cheese-kettle is covered if necessary. Along with the rennet is added 

 a small portion of cheese saffron, which is mixed previously with a small 

 quantity of milk. It is better to add an exactly measured quantity of 

 saffron solution proportional to the quantity of milk to be coloured. 

 As soon as the curd has obtained the proper firmness, it is cut with 

 the cheese-knife crosswise into pieces of a parallelepiped shape, and the 

 whole mass is turned in the kettle with the scoop, so that the lowermost 

 portions are brought to the surface. It is cut at the same time into 

 pieces about the size of one's hand, and stirred with stirring-sticks until 

 they are the size of peas. This operation occupies about 25 minutes. 

 The curd is then allowed to stand for a moment, and 25 per cent of the 

 whey is removed into a tub prepared for the purpose. It is then again 

 stirred and the warming continued. The temperature during this continued 

 stirring is gradually raised to 56 to 58 C., and the stirring is still 

 continued, until the curd, which is frequently tested, has gained the desired 

 firmness and elasticity. As warming and stirring occupy 35 minutes, the 

 entire treatment of the curd in the kettle takes on the whole about 60 

 minutes. After the stirring has been finished, a portion of the hot whey 

 is removed into a special vessel, and poured into the kettle among the 

 whey which has been previously removed, in order to lower the tempera- 

 ture of the contents of the kettle, so that when the curd is removed the 

 arms may not be burnt. The entire mass of curd is then lifted by means 

 of a wooden hook arid a cheese-cloth, and placed in the mould -hoop 

 between box covers under the press. Here the cheese remains for 24 

 hours, and during this time it is turned in all 7 or 8 times, for the first 

 time after some 15 minutes from the time the cheese has entered the press, 

 and 30 minutes later, and again after an hour, and from then on at intervals 

 of rapidly increasing length. At every turning the cheese-cloth is removed, 



(M175) B 



