The 1918 Fanny Farmer Cookbook

Buttermilk is liquid remaining after butter “has come.” When taken fresh, it makes a

wholesome

beverage.

CHEESE

COMPOSITION

Protein, 31.23%

Water, 30.17%

Fat, 34.39%

Mineral matter, 4.31%

Cheese is the solid part of sweet milk obtained by heating milk and coagulating it by

means of

rennet or an acid. Rennet is an infusion made from prepared inner membrane of the fourth

stomach of the calf. The curd is salted and subjected to pressure. Cheese is made from skim

milk, milk plus cream, or cream. Cheese is kept for a longer or shorter time, according to the

kind, that fermentation or decomposition may take place. This is called ripening. Some cream

cheeses are not allowed to ripen. Milk from Jersey and Guernsey cows yields the largest

amount

of cheese.

Cheese is very valuable food; being rich in protein, it may be used as a substitute for meat.

pound of cheese is equal in protein to two pounds of beef. Cheese in the raw state is difficult

digestion. This is somewhat overcome by cooking and adding a small amount of bicarbonate

soda. A small piece of rich cheese is often eaten to assist digestion.

The various brands of cheese take their names from the places where made. Many foreign

ones are now well imitated in this country. The favorite kinds of skim−milk cheese are:

Edam,

Gruyere, and Parmesan. Parmesan is very hard and used principally for grating. The holes in

Gruyere are due to aeration.

The favorite kinds of milk cheese are: Gloucester, Cheshire, Cheddar, and Gorgonzola;

Milk

and Cream cheese: Stilton and Double Gloucester; Cream cheese: Brie, Neufchatel, and

Camembert.

Chapter I − FOOD