Its
distinguishing features are a mottled green color and a sage
flavor. The usual method of manufacture is as follows: One-third
of the total amount of milk is placed in a vat by itself and
colored green by the addition of eight to twelve ounces of
commercial sage color to each 1,000 pounds of milk. If green corn
leaves (unavailable in England) or other substances are used for
coloring, the amounts will vary accordingly. The milk is then
made up by the regular Cheddar method, as is also the remaining
two-thirds, in a separate vat. At the time of removing the whey
the green and white curds are mixed. Some prefer, however, to mix
the curds at the time of milling, as a more distinct color is
secured. After milling, the sage extract flavoring is sprayed
over the curd with an 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 by simply dropping green coloring, made
from the leaves of corn and spinach, upon the curd, after
milling.
Pages:
43
44
45
46
47
48
49
50
51
52
53
54
55
56
57
58
59
60
61
62
63
64
65
66
67