| Animal industry - 1908 - 848 pages
...cellars in the Alps, especially near I/ecco, the manufacture is no longer confined to this season. The milk used in making this cheese is warmed to a...with rennet, the time required being usually from fifteen to twenty minutes. The curd is then cut very finely and inclosed in a cloth and drained, after... | |
| Animal industry - 1911 - 620 pages
...curing cellars in the Alps, especially near Lecco, the manufacture is no longer confined to this season. The .milk used In making this cheese is warmed to...usually from 15 to 20 minutes. The curd is then cut very finely and inclosed in a cloth and drained, after which it is put into hoops 12 inches in diameter... | |
| 1911 - 84 pages
...curing cellars in the Alps, especially near Lecco, the manufacture is no longer confined to this season. The .milk used in making this cheese is warmed to...usually from 15 to 20 minutes. The curd is then cut very finely and inclosed in a cloth ami drained, after which it is put into hoops 12 inches in diameter... | |
| United States. Department of Agriculture - Agriculture - 1913 - 1256 pages
...cellars in the Alps, especially near Lecco, the manufacture is no longer confined to those months. The milk used in making this cheese is warmed to a...was formerly the custom to allow the curd from the evening's milk to drain overnight and to mix it with the fresh, warm curd from the morning's milk prepared... | |
| William Alonzo Stocking - Dairy products - 1917 - 658 pages
...curing cellars in the Alps, especially near Lecco, the manufacture is no longer confined to this season. The milk used in making this cheese is warmed to a temperature of about 75 degrees F. and coagulated rapidly with rennet, the tune required being usually from fifteen to twenty... | |
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