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.