the complete book of cheese

[...]... of Gruyère Which for her takes the place of roast Victor Meusy Whether an Emmentaler is eminently Schweizerkäse, grand Gruyère from France, or lesser Swiss of the United States, the shape, http://www.gutenberg.org/files/14293/14293-h/14293-h.htm (13 of 203)23/10/2006 8:02:44 •• The Project Gutenberg eBook of The Complete Book of Cheese, by Bob Brown size and glisten of the eyes indicate the stage of. .. eBook of The Complete Book of Cheese, by Bob Brown Cheddar The English Encyclopedia of Practical Cookery says: Cheddar cheese is one of the kings of cheese; it is pale coloured, mellow, salvy, and, when good, resembling a hazelnut in flavour The Cheddar principle pervades the whole cheesemaking districts of America, Canada and New Zealand, but no cheese imported into England can equal the Cheddars of Somerset... Calkins' interesting book, They Broke the Prairies A Yankee named Silvanus Ferris, "the most successful dairyman of Herkimer County," in the first decades of the 1800's teamed up with Robert Nesbit, "the old Quaker Cheese Buyer." They bought from farmers in the region and sold in New York City And "according to the business ethics of the times," Nesbit went ahead to cheapen the cheese offered by deprecating... 'Suspan Fach'" The Lord said, "I wish them to come in here to sing Bach and Mendelssohn See that they are in before sundown." http://www.gutenberg.org/files/14293/14293-h/14293-h.htm (28 of 203)23/10/2006 8:02:44 •• The Project Gutenberg eBook of The Complete Book of Cheese, by Bob Brown St Peter went to the Welsh and gave them the commands of the Lord But still they shook their heads Harassed, St Peter went... quotes the last word from the makers themselves: "This is a very special product that has never been made http://www.gutenberg.org/files/14293/14293-h/14293-h.htm (14 of 203)23/10/2006 8:02:44 •• The Project Gutenberg eBook of The Complete Book of Cheese, by Bob Brown on this earth before," and speaks of "the elusive flavor of mushrooms" before summing up, "the exquisitely textured curd and the unexpectedly... After milling, the sage extract flavoring is sprayed over the curd with an http://www.gutenberg.org/files/14293/14293-h/14293-h.htm (22 of 203)23/10/2006 8:02:44 •• The Project Gutenberg eBook of The Complete Book of Cheese, by Bob Brown atomizer The curd is then salted and pressed into the regular Cheddar shapes and sizes A very satisfactory Sage cheese is made at the New York State College of Agriculture... around the eighth century when Charlemagne was found picking out the green spots of Persillé with the point of his knife, thinking them decay But the monks of Saint-Gall, who were his hosts, recorded in their annals that when they regaled him with Roquefort (because it was Friday and they had no fish) they also made bold to tell him he was wasting the best part of the cheese So he tasted again, found the. .. monogram or the design of your own Rabbitry Such a branding iron might be square, like the stew tin, and about the size of a piece of toast http://www.gutenberg.org/files/14293/14293-h/14293-h.htm (30 of 203)23/10/2006 8:02:44 •• The Project Gutenberg eBook of The Complete Book of Cheese, by Bob Brown It is notable that there is no beer or ale in this recipe, but not lamentable, since all aboriginal cheese. .. a change Instead of soda, some antiquated recipes call for "a tablespoon of bicarbonate of potash." http://www.gutenberg.org/files/14293/14293-h/14293-h.htm (32 of 203)23/10/2006 8:02:44 •• The Project Gutenberg eBook of The Complete Book of Cheese, by Bob Brown South African Tomato Rabbit This is the same as above, except that ½ teaspoon of sugar is used in place of the soda and the Rabbit is poured... warren and the new cooking encyclopedias give up to a dozen variants Actually there are easily half a gross of valid ones in current esteem http://www.gutenberg.org/files/14293/14293-h/14293-h.htm (25 of 203)23/10/2006 8:02:44 •• The Project Gutenberg eBook of The Complete Book of Cheese, by Bob Brown The two basic recipes are differentiated by the liquid ingredient, but both the beer and the milk are . The Project Gutenberg eBook of The Complete Book of Cheese, by Bob Brown. Project Gutenberg's The Complete Book of Cheese, by Robert Carlton Brown This eBook is for the use of anyone. (5 of 203)23/10/2006 8:02:44 •• The Project Gutenberg eBook of The Complete Book of Cheese, by Bob Brown. Chapter Two The Big Cheese One of the world's first outsize cheeses officially. 8:02:44 •• The Project Gutenberg eBook of The Complete Book of Cheese, by Bob Brown. Cheddar The English Encyclopedia of Practical Cookery says: Cheddar cheese is one of the kings of cheese; it