Lay a half-pound weight in a saucer
and set this on top of the strained curd for a few hours, and then
increase the weight by about a half pound. Change the cloths daily
until the cheese looks mellow, then put into the rush shape with the
fish slice. The formula in use in France, where willow heart-shape
baskets are sold for making this cheese, is as follows: Add one cup
new warm milk to two cups freshly-skimmed cream. Dissolve in this one
teaspoon of fine sugar and one tablespoon common rennet or thirty
drops of Hauser's extract of rennet. Let it remain in a warm place
until curd sets. Rush and straw mats are easily made by cutting the
straw into lengths and stringing them with a needle and thread. The
mats or baskets should not be used a second time.
S
Saaland Pfarr, or Prestost
_Sweden_
Firm; sharp; biting; unique of its kind because it is made with
whiskey as an ingredient and the finished product is also washed with
whiskey.
Saanen
_Switzerland_
Semihard and as mellow as all good Swiss cheese.
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