Show about brick cheeses I 1 mr fr W J kuckhan Euc khan of minnesota 1 asks how brick cheeses are made As wo we understand it the milk is coagulated the same as for general american cheese makin making but no acid acal 1 is developed in in tho the curd card the whey is is drawn early curd is worked down fine with the hands and before acidity is perceptible the curd is put into wooden boxes about ai by 7 inches and sonia some C 6 inches deep tile the boxes have no bot bottoms tois but stand vira tina board to 60 tho whey can drain enough curd is put in the box to make a cured cheese that will weigh froia four to six pounds usually the curd is not salted ealter in tho the mass though a few do partially salt before pressing A follower tits fits inside the box bos on which a brick or something of equal weight is ia laid to do the pressing they are turned atter after awhile and pressing contant continued led they need no bandaging when taken from the press box next morning they are rubbed with salt the salting is continued thus from lay day to day till they are arc considered salt enough they are cured several weeks in a cellar that is ia midway between moist and dry wo we do not understand the curing cellar is over ever artificially warmed when ready for sale or use all the brick cheeses we nye have ever sampled havo have a flavor a little suggestive of that of beef just a little off flavor put but that constitutes part of the excellence of the cheese for those who buy and eat cat it they are clice cheeses ses that most always sell well in cold weather the dealers in them tell us the production is is overdone in the hot season comet sometimes imes and they go down cheap because of the difficulty of keeping them hoards dairy nall |