The Many Faces of Chees Making natural choose is an art centuries old and one als ° ma y be indicated on the which “immigrated" to the label United States with happy ie sults It consists of separating most of the milk solids from the milk by coagulating with rennet or a bacterial cultuie or both, and separating the curd from the whey by heating, draining and pressing Most cheeses in this country are made from whole milk (But both milk and cieam aie used, for certain types of cheese, and, for other types, skim milk, whey and mixtuies of all these are used ) Natural Cheese The term “natuial cheese” applies to cheese m its original form as conti asted with pas teurized process cheese, cold pack cheese, cheese foods and spreads, 01 food 01 club cheese These are blends of natmal cheeses which have been shied ded and mixed The labels of natural cheese and other types ot cheese cany impoitant descuptive mfoi (na tion >ou should check when stoi ing Cheese Shopping. Refngeiatois and wrappings . \ na, ? e 0f the pi ° a,e tl,e two best ft lends cheese duct Cheddar cheese, Swiss evei had cheese or Blue cheese Don t Waim, moist air is the ene cpnruse the biand name with np the name of the cheese Refugeration (40 degrees The age orjlegree of curing (Continued on Page 27) BULK MILK COOLING THE CP WAY CP MILKEEPERS COOL MILK FASTER AND MORE EFFICIENT!. Choose the bulk tank equipped with the original dimple-type cooling plate (copied but never duplicated) for the fastest cool ing farm tank available. CP Mil Keepers are the bulk tanks with features that give better performance day by day, and add years of life to the tank, assuring high re sale value. Factory-sealed, self-contained Mil Keepers available from 100 to 500 gallon capacities One-piece covers make cleaning fast and easy. Remote models with factory-install ed refrigeration and electrical controls available in sizes 300 to 1,250 gallons. Curing or Aging After cheese is foimed into its characteristic shape, it’s given a coating of wax or other pi elective coating or wrapping and is allowed to cure or age for varying lengths of time de pending on the kind of cheese being made. Mild Cheese cured two or three months may be termed “mild”, has little flavor de velopment and slightly rubbeiy body Medium Cheese aged up to six months may be termed “me dium” 01 “mellow”, it is mel low-bodied, smooth textured Characteristic nutty flavor of aged cheese only slightly ap parent Aged Cheese aged over six months may be teimed “shaip” 01 “aged” Piefeired for cook i as it melts easiei and blends well with othei ingiedients Adds uchei flavor than a >ounger cheese (Aged cheeses cost moi e because of added costs of cuung ) CHEESE CHEDDAR CHEDDAR TYPE Cilb/ Monterey or lack GOUDA and EDAM CAMEMBERT MUEHSTER BRICK SWISS BLUE GORGONZOLA ?mmmt PARMESAN mm o MOZZARELLA mi SCAMCRZE Heavy steel outer shell gives Mil Keepers the rigidity to hold calibration year after year. It’s a fact Mil Keepers resist dis tortion forces that could ruin a tank with out a similar outer shell. For producers with big herds, the new line of CP Cylindrical Mil Keepers gives the same dependable service as the many thousands of Mil Keepers already in use. Choose “big" Mil Keepers in 1500-2000-2500- 3000 gallon capacities. These tanks lend themselves readily to bulkheading Larger sizes available on special order. A KleenKeeper Kit, with recirculation pump and spray heads to fit strainer open ings, will clean your Mil Keeper in minu tes Continuous, powerful spray action cleans entire tank interior without brush ing. bm jm &BSSSS > ; Semi-hard cheese nearly while lo yellow In color Mild to sharp m flavor depending upon aging From firm to crumbly (exture. Mild In flavor In texture, somewhat softer body than Cheddar. Red wax outer surface yellow interior. Semi* soft to firm Nut like flavor. Smooth creamy yellow with edible white crust Soft, surface-ripened. Mild to pungent flavor Creamy white, semi-soft with tmy holes. Mild to mellow flavor. Creamy yellow, semi-soft With small holes. Mild to sharp flavor. Light yellow, large holes. Firm. Nut-like sweet flavor. Blue veined, crumbly. Semi soft to firm. Sharp salty flavor. Blue green-veined Semi-soft to firm Sharp, salty flavor Less moisture than Blue. Light yellow, semi hard, smooth and some what plastic Mellow to sharp, smoky flavor. Yellow white Hard granular. Sharp piquant flavor. Unnpened semi soft cheese White stretchy cheese—when served hot it becomes chewy. Varying moisture content Sometimes desig nated for pizza. Delicate, mild flavor. Lancaster Farming. Saturday. June (5. DESCRIPTION The CP built-in Automatic Washer tor Cylindrical Mil Keepers completely auto mates tank cleaning from pre-rinse to final sanitizing. Permanently mounted on tank to eliminate storage and handling problems. Also available tor semi-auto matic operation. CP DIVISION FSeGIS FOR COMPLETE INFORMATION CONTACT TITUS BURKHOLDER AT C. B. HOOBER & SON INTERCOURSE. PA Phone 717-768-8231 1 USE Apoeti zerff, sandwiches, sataaf, in cooked foods desserts. General!/ used for sandwiches and appetizers. Appetizers salads in cooked foods, dessert: With crackers or fruits for appetizers or desserts. Appetizers, sandwiches salads. Appetizers, sandwiches, salads, desserts. Appetizers, sandwiches salads, in cooked foods Appetizers salads, salad dressings, in cooked foods dessert; Appetizers, salads, salad dressings, m cooked foods dessert; Appetizers sandwiches m cookei foods, desserts. Gra'ed in soups, breads on spaghetti, in cooked foods Sliced, in cooked foods, on pizza, sandwiches.
Significant historical Pennsylvania newspapers