This section is from the "Henley's Twentieth Century Formulas Recipes Processes" encyclopedia, by Norman W. Henley and others.
Single Gloucester, from milk deprived of part of its cream; double Gloucester, from milk retaining the whole of the cream. Mild tasted, semi-buttery consistence, without being friable; in large, round, flattish forms.
From milk mixed with the juice of an infusion or decoction of sage leaves, to which marigold flowers and parsley are frequently added.
A fine kind of cheese made in Switzerland, and largely consumed on the Continent. It is firm and dry, and exhibits numerous cells of considerable magnitude.
Same as Dutch.
The Chinese prepare an actual cheese from peas, called taofoo, which they sell in the streets of Canton. The paste from steeped ground peas is boiled, which causes the starch to dissolve with the casein; after straining the liquid it is coagulated by a solution of gypsum; this coagulum is worked up like sour milk, salted, and pressed into molds.
A strong variety of cheese, soft and well ripened.
From new milk and cream; in pieces about 2 inches thick. Soft, and will not keep over 2 or 3 months.
A much-esteemed variety of Swiss cheese; made of cream, and weighs about 5 or 6 ounces.
Dyed yellow with annotta or saffron; good, but not superior; in cheeses of 30 to 50 pounds.
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° F., 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 colored red.