Show P NEUCHATEL CHEESE mr air glenry ste barlit directions for mali ejk the 1 dif cliMel atel cheese is it ni exceedingly po email cheese in the markets of our luge cities it ill ia tho the american aini of the french they ore are usually made from whole hole mill which i mull dial ely after being beisig 4 drawn la iq strained into crocks antl ami treated with i ith rennet tile tho clocks tire ro then theil placed in ill boxes which all leti with woolen C cloth I 1 0 th after having stood sto 1 I forty eight hours the crocks are emptied into a basket ba ket linell lined with a clean white clotil cloth and kt standing Anding over a trough to drain after twelve hours the iha corners comers of the cloth tire folded closely over the ilia curda v which lich thus thui erin ire are placed a press and left tor for twelve I 1 hours tours they are then their put into ai strong linen cloth ill in which it they aro are thoroughly kneaded and rubbed bubbet I 1 in ill ci airry ery part until tile iho cassons and buttery parts are aia perfectly niile 1 and mado inalle into a homogeneous paste lf if thi alm P pasto asto is too soft alio othis is cli ivied until tho the surplus moi moisture is w withdrawn it it is too hard and dry more c uras curds aro are added horn from that of the next milking which is ii now draining tho mold which is open at both eadi is then rather more than filled fill cil with the I 1 paste it is held upright over tho the table with the left lund hand while the lop fell is patted down ii with ith tho the palm of the light hand I 1 so KO as to completely fill tile whole mold tile surplus is theu then cut away and the little cheese is pushed out fruia f the mold the cheese cli cese after af ter molding is dusted on oil tho the two euda ends with wilh very vc ry tine fine and dry salt that remaining on the hands being sufficient for salting the ho sides rides it is ittu stood on ona ali bear oaid d riot not to touching its neighbors anti anil left to drain for twenty four hours tho the cheeses of this maki lua aig are arc then carried to tile the storeroom store where they ire aro baill on their beds of clean straw on cb shelves elves boin bein placed in hi uniform rows crosswise cross of the straw and lying about the digance of their diameters from each other two lays days later inter they are turned each one being beill ill rolled half wity way over this brings them bliem on to dry places lit the straw till ee days later they are aie turned upon end and stood on the space between ilia lia ori original Z inal i lows after five days they are rev referred erred and placed on oil their other oilier ends and here hera they stand five fire days longer they trevare tiro now w eix ean days old ind and hii hat 0 become econie bomea a hat dry a skin being formed over them if they are not now coated with a slight blue mold they are again reversed vc ased and allowed to stand longer when this his mold las has appeared app earcil they hey aro are taken to a dry cool room where they tire i ro turned end tor for end every five days and they are watched with much ca care rl rs Is to atmospheric conditions until they ire well coated with a reddish glo globular lular mold if the processes have all been well managed this thia mold will ivill appear uniformly ou on all sides and the ripening I 1 will bo be equal throng throughout ghost after ahn they ire are turned less frequently first otice iu ill ten tell days all and theu once a foit felt night at tho the end t nd of three morl inantha they hey I 1 should be ba sold cs as soon eoon after this timo time they will begin to run I 1 well made cheese be a homogeneous paste free from granulation and bla calling smoothly like butter they should ile bo of a buttery con consistency iii tency with a pleasant shai p flavor ll ivor and an all ollor odor but bat riot not so pronounced is as that of limburger the i ich buttery coil is i is by the th addition of some of the cacam of other milk of the ev evening erting arill a little anoro jeunet is lien used thelow the low temperature the small quantity of i ennet and the alie long blow curing avith tile alib effect of the mold all aid in ill procuring this dei desirable drable quality american iiii gaii batora tatora of the french cheese would do well to imitate equally well wc 11 the calef ca ill french methods Dairy mins maris manual anual SI |