Soft Cheese 



Cheese 61 



rCottage 



1. Not ripened, eaten J Cream 



fresh j Neufchatel 



l^and the like 



2. Ripened by molds 



(A) Outside the cheese, Camembert 



(B) Inside the cheese, Roquefort 



3. Ripened by bacteria alone 



Limberger 

 Munster 



What is usually termed cheese making may be 

 divided into two parts : one the making of the curd 

 or green cheese, and the other the ripening or de- 

 veloping of the cheese's characteristics, especially 

 the flavor, body and texture. 



The making consists of coagulating the solids in 

 the milk, developing the desired amount of acid, and 

 the elimination of the water or whey. When first 

 made, the green curd or cheese is tough, rubbery and 

 tasteless. Due to the changes which take place dur- 

 ing the curing, the flavor develops and the body and 

 texture change. 



In order to secure a cheese of the best quality, 

 the curd must be properly made and then cured. 

 The process of making any cheese consists of the fol- 

 lowing operations, which may be varied for each 

 variety of cheese. 



For some varieties, such as Swiss and Limberger, 

 it is not necessary to ripen the milk, because the 

 cheese is made from sweet milk. Milk is usually 

 ripened by the addition of starter. The temperature 

 at which the rennet is added and the temperature to 

 which the curd is heated varies with the different 

 cheeses, shown in the following table : 



