This section is from the "Henley's Twentieth Century Formulas Recipes Processes" encyclopedia, by Norman W. Henley and others.
Same as Cheddar.
Named from its form; made, in Wiltshire, of new milk and cream.
A soft, white, cream cheese of French origin.
A fine, spongy kind of cheese, the eyes or vesicles of which contain a rich oil; made up into round, thick cheeses of considerable size (150 to 200 pounds).
From new milk, without skimming, the morning's milk being mixed with that of the preceding evening's, previously warmed, so that the whole may be brought to the heat of new milk. To this the rennet is added, in less quantity than is commonly used for other kinds of cheese. On this point much of the flavor and mildness of the cheese is said to depend. A piece of dried rennet, of the size of a half-dollar put into a pint of water over night, and allowed to stand until the next morning, is sufficient for 18 or 20 gallons of milk; in large, round, thick cheeses (100 to 200 pounds each). They are generally solid, homogeneous, and dry, and friable rather than viscid.
A rich kind of cheese, in flavor and consistence not unlike Stilton, from which, however, it differs in shape, being flatter and broader than the latter.
From the "strippings" (the last of the milk drawn from the cow at each milking), from a mixture of milk and cream, or from raw cream only, according to the quality desired. It is usually made in small oblong, square, or rounded cakes, a general pressure only (that of a 2- or 4-pound weight) being
applied to press out the whey. After 12 hours it is placed upon a board or wooden trencher, and turned every day until dry. It ripens in about 3 weeks. A little salt is generally added, and frequently a little powdered lump sugar.
Prepared from damsons boiled with a little water, the pulp passed through a sieve, and then boiled with about one-fourth the weight of sugar, until the mixture solidifies on cooling; it is next poured into small tin molds previously dusted out with sugar. Cherry cheese, gooseberry cheese, plum cheese, etc., are prepared in the same way, using the respective kinds of fruit. They are all very agreeable candies or confections.
A small, white, rich variety, very similar to Dunlop cheese.
Rich, white, and buttery; in round forms, weighing from 30 to 60 pounds.
Of a globular form, 5 to 14 pounds each. Those from Edam are very highly salted; those from Gouda less so.
Same as Gruyère.