Food And Flavor, a Gastronomic Guide to Health And Good Living
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Upon good feeding depends the production of fat in milk, and milk fat, alias cream, is a great source of Flavor. The best kinds of most of the leading cheeses are made of whole milk — milk with none of the cream taken out. Some kinds, like cottage cheese, are made GERMAN AND AUSTRIAN DELICACIES 389 of skim milk yet how the addition of cream improves their Flavor! Camembert, of course, is made of whole milk, and in the manufacture of some kinds, in- cluding Stilton, extra cream is sometimes adde...d.
Much spurious stuff is palmed off on unwary buyers as whole milk or cream cheese. The dealers who do this, think themselves "smart," but in the end they harm their business. The excellent little book on "Cheese and Cheese Making," by Long and Benson (London: Chapman and Hall, 1896) begins with these instructive words: "Professor Henry, of the Wisconsin Agricultural College, recently stated that the loss of the American cheese trade with great Britain was owing to the fact that his countrymen did not make the best article, and that in many cases imitation cheese was produced for the sake of a possible temporary profit but to the ulti- mate loss of all concerned.
What to read after Food And Flavor, a Gastronomic Guide to Health And Good Living?
You can find similar books in the "Read Also" column, or choose other free books by Finck Henry Theophilus to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
Upon good feeding depends the production of fat in milk, and milk fat, alias cream, is a great source of Flavor. The best kinds of most of the leading cheeses are made of whole milk — milk with none of the cream taken out. Some kinds, like cottage cheese, are made GERMAN AND AUSTRIAN DELICACIES 389 of skim milk yet how the addition of cream improves their Flavor! Camembert, of course, is made of whole milk, and in the manufacture of some kinds, in- cluding Stilton, extra cream is sometimes adde...d.
Much spurious stuff is palmed off on unwary buyers as whole milk or cream cheese. The dealers who do this, think themselves "smart," but in the end they harm their business. The excellent little book on "Cheese and Cheese Making," by Long and Benson (London: Chapman and Hall, 1896) begins with these instructive words: "Professor Henry, of the Wisconsin Agricultural College, recently stated that the loss of the American cheese trade with great Britain was owing to the fact that his countrymen did not make the best article, and that in many cases imitation cheese was produced for the sake of a possible temporary profit but to the ulti- mate loss of all concerned.
What to read after Food And Flavor, a Gastronomic Guide to Health And Good Living?
You can find similar books in the "Read Also" column, or choose other free books by Finck Henry Theophilus to read onlineMoreLess
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