Colosse Cheese Store


7.FROM SHEETS OF CURD TO CURDS. Parks and Carlsson feed sheets of curd into a grinder. The lumps of ground curds are mixed with cold water in a vat by means of an agitator.

8.SALTING THE CURDS. After grinding, washing and draining, the curds are salted and packed in molds. Parks flings salt into the approximately 500 pounds of curds on the bottom of the vat.

9.PREPARING THE MOLDS. Joseph Carlsson lines metal ring molds with cheesecloth, prior to filling them with curds.

New York Cheese--A Vanishing Delicacy? by Nancy Vars
Photos by H. J. Borzner

The following is taken directly from the Syracuse Post-Standard Pictorial (Syracuse, NY), dated June 5th, 1955:
Although Wisconsin may take precidence in the quantity of cheese it produces, it cannot compete with New York for flavor. More than once Mid-Western cheesemakers have gone to the trouble of moving to Wisconsin, selected cows from New York dairy herds, their handlers, and experienced New York cheesemakers. The result of their experiments was Wisconsin, not New York, cheese. Without New York's water and grass to nourish the cows, a cheese comparable with that of New York could not be made. Moreover, experts agree that New York cheddar, Limberger and wash curd (the great American country-store cheese) are unexcelled for flavor in all the world.
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