214 



Cream and Soft Cheese Making. 



[JULY, 



cream cheese contains a much greater portion of curd, and is 

 not nearly so rich as the double cream cheese. 



Gervais. — This is a popular variety of French cheese, made 

 from a mixture of whole milk and cream, in the proportion of 

 two to one. The Gervais is a small cheese, measuring about 2| in. 

 high by I J in., and may be consumed either fresh or when of 

 some age. The moulds for this variety of cheese really consist 

 of twelve small moulds fixed on one base. To produce twelve 

 cheeses two quarts of warm new milk and one quart of cream 

 should be mixed together by constantly stirring for at least 

 ten minutes. The temperature of the mixture should then be 

 regulated to 60-65 deg. F., and i c.c. of rennet (diluted with 

 a little cold water) should be added. Provision should be made 

 to keep the temperature uniform whilst the curd is being pro- 

 duced. This will take about twelve hours, when the curd may 

 be ladled into a draining cloth of a suitable degree of coarseness 

 and hung up to drain as in the case of cream cheese. It should 

 be treated in a. similar manner to cream cheese as regards 

 scr-aping &c., and when sufficiently firm should be salted pre- 

 paratory to moulding. The moulds should be lined with strips 

 of blotting-paper, a special variety of which is made for this 

 kind of cheese, and then set on a straw mat placed on a board. 

 The moulds should be carefully filled with the curd by means of 

 a bone knife. The curd should be left in the moulds for a 

 short time until the cheeses have become of settled shape, 

 when the moulds may be removed. 



Devonshire Clotted or Scalded Cream. — Though originally 

 confined to the counties of Cornwall and Devon, the manu- 

 facture of clotted cream is now carried out most successfully in 

 practically all counties. In addition to its having gained a 

 great reputation as a luxury, it is now largely recommended by 

 the medical profession as an excellent fatty food, and is dis- 

 placing to some extent the use of cod liver oil amongst invalids. 

 Devonshire cream is very rich, contaming from 50 per cent, 

 to over 60 per cent, of fat, and this fat is of a more digestible 

 kind than any other, being present in the cream in a finely 

 emulsified condition. In the preparation of clotted cream it 

 is desirable to have rich milk, such as is produced from the 

 Channel Island breeds of cattle, but this is not essential, and 



