356 MANUAL OF MILK PRODUCTS 



some cheese-makers that the curd should be softer when broken 

 up or cut than the curd for cheddar cheese, while by others it is 

 believed that it should become very firm before it is disturbed, 

 allowing one to two hours for setting. When sufficiently firm, 

 the curd is dipped into cloths which are placed in tin strainers. 

 After draining for one hour the cloths containing the curd are 

 packed closely together in a large tub and allowed to remain for 

 twelve hours, when they are again tightened and packed for 

 eighteen hours. The curd is ground up coarse and salt is 

 added, 1 lb. to 60 lb. of curd. The curd is then put into 

 tin hoops 8 inches in diameter and 10 inches deep. The 

 cheeses remain in the hoops for six days, when they are 

 bandaged for twelve days, or until they become firm, and 

 are then placed in the curing room at 65 degrees. Ripened 

 Stilton cheese is of late often ground up and put into jars 

 holding 1 to 2\ lb. 



gokgonzola (Doane and Lawson) 



This variety, known also as Stracchino di Gorgonzola, is a 

 rennet Italian cheese made from whole cow's milk. The name 

 is taken from the village of Gorgonzola, near Milan, but very 

 little of this cheese is now made in that immediate locality. The 

 interior of the cheese is mottled or veined with a penicillium 

 much like Roquefort, and for this reason the cheese has been 

 grouped with the Roquefort and Stilton varieties. As seen 

 upon the markets in this country, the surface of the cheese is 

 covered with a thin coat resembling clay, said to be pre- 

 pared by mixing barite or gypsum, lard or tallow, and color- 

 ing matter. The cheeses are cylindrical in shape, being 

 about 12 inches in diameter and 6 inches in height, and as 

 marketed are wrapped in paper and packed with straw in 

 wicker baskets. 



The manufacture of Gorgonzola cheese is an important 



