White Cheese

[Joel Olson]

White

White cheese (Fromage Blanc) is a skim-milk cheese made in France in
the summer. The milk is set with rennet at a temperature of about 75 F.
The curd usually is molded in cylindrical forms. Salt may or may not be
added, and the cheese is eaten while it is fresh.


From USDA Agr. Handbook No.54, Cheese Varieties and Descriptions,
George P.Sanders, issued Dec. 1953

[Sqwertz]

Post by Joel Olson
White
White cheese (Fromage Blanc) is a skim-milk cheese made in France in
the summer. The milk is set with rennet at a temperature of about 75 F.
The curd usually is molded in cylindrical forms. Salt may or may not be
added, and the cheese is eaten while it is fresh.
From USDA Agr. Handbook No.54, Cheese Varieties and Descriptions,
George P.Sanders, issued Dec. 1953

There's also queso blanco - the Mexican version which is
virtually identical. Which you probably won't find in a book
dated 1953.

I call it generic cheese.

-sw

[Joel Olson]

Post by Sqwertz

Post by Joel Olson
White
White cheese (Fromage Blanc) is a skim-milk cheese made in France in
the summer. The milk is set with rennet at a temperature of about 75 F.
The curd usually is molded in cylindrical forms. Salt may or may not be
added, and the cheese is eaten while it is fresh.
From USDA Agr. Handbook No.54, Cheese Varieties and Descriptions,
George P.Sanders, issued Dec. 1953

There's also queso blanco - the Mexican version which is
virtually identical. Which you probably won't find in a book
dated 1953.
I call it generic cheese.
-sw

Actually, 1953 was about the third reprinting.
And yes, Questo Blanco is in there. :-)

[Sqwertz]

Post by Joel Olson

Post by Sqwertz
There's also queso blanco - the Mexican version which is
virtually identical. Which you probably won't find in a book
dated 1953.

Actually, 1953 was about the third reprinting.
And yes, Questo Blanco is in there. :-)

Well, heck - at least they could have spelled it right!

-sw

[Nick Cramer]

Post by Joel Olson

Post by Sqwertz

Post by Joel Olson
White
White cheese (Fromage Blanc) is a skim-milk cheese made in France in
the summer. The milk is set with rennet at a temperature of about 75
F. The curd usually is molded in cylindrical forms. Salt may or may
not be added, and the cheese is eaten while it is fresh.
From USDA Agr. Handbook No.54, Cheese Varieties and Descriptions,
George P.Sanders, issued Dec. 1953

There's also queso blanco - the Mexican version which is
virtually identical. Which you probably won't find in a book
dated 1953.
I call it generic cheese.

Actually, 1953 was about the third reprinting.
And yes, Questo Blanco is in there. :-)

Ah, yes. Giuseppe Verde, Rigoletto - Act I: Questo O Quella Per Mi Pari
Sono. but not at all cheesy!

[Joel Olson]

Post by Nick Cramer

Post by Joel Olson

Post by Sqwertz

Post by Joel Olson
White
White cheese (Fromage Blanc) is a skim-milk cheese made in France in
the summer. The milk is set with rennet at a temperature of about 75
F. The curd usually is molded in cylindrical forms. Salt may or may
not be added, and the cheese is eaten while it is fresh.
From USDA Agr. Handbook No.54, Cheese Varieties and Descriptions,
George P.Sanders, issued Dec. 1953

There's also queso blanco - the Mexican version which is
virtually identical. Which you probably won't find in a book
dated 1953.
I call it generic cheese.

Actually, 1953 was about the third reprinting.
And yes, Questo Blanco is in there. :-)

Ah, yes. Giuseppe Verde, Rigoletto - Act I: Questo O Quella Per Mi Pari
Sono. but not at all cheesy!

Post by Nick Cramer
--
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