298 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 du 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 
arather 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- 
sistency. It is then put 
in the hoop shown in 
the cut, Fig. 55, 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. 
Fig. 55. Hoop for Port du Salut cheese. 
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 ft) 
like. 
