Cheese, Parmesan. (Parma, &c.) From the curd of skimmed milk, hardened by a gentle heat. The rennet is added at about 120°, and an hour afterwards the curdling milk is set on a slow fire until heated to about
150° Fahr.; during which the curd separates in small lumps. A few pinches of saffron are then thrown in. About a fortnight after making the outer crust is cut off, and the new surface varnished with linseed oil, and one side coloured red.
Cheese, Roquefort. From ewes’ milk; the best prepared in France. It greatly resembles Stilton, but is scarcely of equal richness or quality, and possesses a peculiar pungency and flavour.
Cheese, Slipcoat or Soft. A very rich white cheese, somewhat resembling butter; for present use only.
Cheese, Stilton. The richest and finest cheese made in England. From raw milk to which cream taken from other milk is added; in cheeses generally twice as high as they are broad. Like wine, this cheese is vastly improved by age, and is therefore seldom eaten before it is 2 years old. A spurious appearance of age is sometimes given to it by placing it in a warm, damp cellar, or by surrounding it with masses of fermenting straw or dung.
Cheese, Suffolk. From skimmed milk; in round, flat forms, from 24 lbs. to 30 lbs. each. Very hard and horny.
Cheese, Swiss. The principal cheeses made in Switzerland are the Gruyère, the Neufchâtel, and the Schabzieger or green cheese. The latter is flavoured with melilot.
Cheese, Westphalian. In small balls or rolls of about 1 lb. each. It derives its peculiar flavour from the curd being allowed to become partially putrid before being pressed. In small balls or rolls of about 1 lb. each.
Cheese, Wiltshire. Resembles poor Cheshire or Glo′ster. The outside is generally painted with a mixture of reddle or red-ochre or whey.
Cheese, York. From cream: it will not keep.