An even green mottling is thus easily secured without
additional labor. Sage flavoring extract is sprayed over the curd
by an atomizer. One-half ounce of flavoring is usually sufficient
for a hundred pounds of curd and can be secured from dairy supply
houses.
A modern cheese authority reported on the current (1953) method:
Instead of sage leaves, or tea prepared from them, at present the
cheese is flavored with oil of Dalmatian wild sage because it has
the sharpest flavor. This piny oil, thujone, is diluted with
water, 250 parts to one, and either added to the milk or sprayed
over the curds, one-eighth ounce for 500 quarts of milk.
In scouting around for a possible maker of the real thing today, we
wrote to Vrest Orton of Vermont, and got this reply:
Sage cheese is one of the really indigenous and best native
Vermont products. So far as I know, there is only one factory
making it and that is my friend, George Crowley's.
Pages:
44
45
46
47
48
49
50
51
52
53
54
55
56
57
58
59
60
61
62
63
64
65
66
67
68