Page:The story of milk.djvu/149

 and is packed for shipment in paper or in tinfoil and in wicker baskets or airtight boxes, according to destination,—for home consumption or for export.

Curing room in a Roquefort cheese factory (G. Ellbrecht)

Parmesan Cheese is an Italian cheese made mostly in the Valley of the River Po and named from the City of Parma. It is produced from partly-skimmed milk and is allowed to become hard and dry, being used grated with macaroni.

The milk is set with rennet at a comparatively high temperature, about 95° F., and when it is firmly curdled it is broken up and stirred rather vigorously, which makes the curd fine and dry. Color is now added—powdered Saffron—at the rate of 0.5 gram to 100 kg. milk. The curd is cooked slowly under constant stirring