Cheese Pudding Welsh Rabbit

A. Class Experiments.

Effect Of Extreme Heat On Cheese

1. Heat a small piece of cheese for some time in a hot frying pan. Allow it to cool, and examine. What two constituents do you find present? What is the effect of extreme heat on protein? on fat?

2. Heat another small piece of cheese in a double boiler (or over water). After the cheese is melted, cool it, and compare with (1).

What precautions must be taken in cooking cheese?

B. Prepare Cheese Pudding - a luncheon dish.

1/4 c. milk

1/2 egg, beaten slightly

1/4 c. bread crumbs 3 tbsp. grated cheese

Salt and pepper

Bake in a buttered dish, until firm. C. Prepare Welsh Rabbit.

1 oz. cheese 1/2 tsp. butter 1/8 tsp. mustard 1/8 tsp. salt

Cayenne or paprika 1/4 egg, beaten slightly 1 tbsp. milk 1 slice toast as soon as the cheese is melted. Stir, until it thickens, and pour over toast.

Melt the cheese and butter in a double boiler, mixed with the dry ingredients, and add the egg in the milk

Composition of Eggs and Cheese

Composition of Eggs and Cheese.


2. Make a medium white sauce and, while it is hot, stir in grated cheese, seasoning with salt and pepper.


Cheese first was probably only a means of preserving milk; now there are several hundred varieties. Like butter, cheese was a home-made product until about 1850, while now, except for cottage cheese, almost no family makes its own supply.

In making cheese, the milk is first allowed to "ripen" until it is at the right stage of sourness. Sometimes lactic-acid-forming bacteria are added to the milk in order to hasten the souring. If the cheese is to be colored, the coloring material is mixed with the milk. Rennet is then stirred into the milk. This is a ferment capable of clotting milk, obtained from the lining of calves' stomachs. When the curd has formed, it is cut into small pieces; these are stirred and heated somewhat and piled up to drain off as much whey as possible, and so improve the texture of the cheese. The curd is again cut into small pieces and salted and pressed. The salt helps to check any further souring. The product at this stage is called green cheese, and is lacking in flavor until it undergoes a ripening process. For this purpose the cheese is stored at the desired temperature for weeks or even months until various ferments or micro-organisms, mainly bacteria, produce the desired flavor and texture. Finally, the rind is treated with disinfectants and painted or varnished to protect the cheese from further action.

Cheese is of two main types, - hard and soft. Almost three-fourths of the cheese used in this country is hard cheese, of which "American Cheese" is an example. A more accurate name for this cheese is " American Cheddar Cheese." It is often called "New York Cream Cheese."

Milk from goats may be used in making cheese. Some cheese is made from skimmed milk; some from whole milk; some even from whole milk to which cream has been added. In "filled cheese", the cream is removed and lard or some other fat is substituted. The sale of skimmed-milk cheese and of filled cheese is often regulated by state laws. Federal laws require the sale of filled cheese in labeled packages.

Cheese is often considered difficult of digestion, but undoubtedly part of this trouble is due to the failure to chew it sufficiently. Moreover, cheese, which is highly nutritious, is commonly eaten at the end of a meal and the consequences of overeating are laid to the indiges-tibility of cheese. Experiments conducted by Lang-worthy show that cheese is digestible both as to ease and completeness of digestion, there being "practically no difference between the cheese and the meat with respect to ease of digestion, at least in such quantities as are commonly eaten." American cheese is, then, a good substitute for meat, and, at ordinary prices, a cheap source of protein.


U. S. Dept. of Agriculture. Farmers' Bulletin No. 487. "Cheese and Its Economic Use in the Diet."


1. What does ordinary cheese cost per pound?

2. What is the average composition of such cheese?

3. How does it compare in expense with meat as a source of protein? In total nourishment?

4. What other kinds of cheese are for sale in your markets, and what do they cost ?

5. Give examples of hard and soft cheeses.

6. Discuss the digestibility of cheese. Give as many reasons as possible why it is ordinarily considered somewhat indigestible.

7. In making macaroni and cheese, would it be better to sprinkle the cheese on top, or mix it with the white sauce ? Give the reason.

8. Suggest different cheese dishes.

9. Give the essential steps in the making of cheese.