Inventors:
Arnold S. Kneubuehl - Lake Summerset, Davis IL
Stephen A. Kneubuehl - Dakota IL
International Classification:
A23C 1902
A23C 1906
A23C 1914
Abstract:
A low fat cheese product similar to Swiss cheese is produced containing less than 43 percent by weight fat and more than 40 percent by weight moisture, and having an excess of at least 10 mixed round and irregular holes per six inch tier. In the process of producing the cheese, the cheese is cooled to between 35. degree. to 55. degree. F. during pressing, cut into the desired shape, brined, put into boxes, and stored in cold storage and then in warm storage to obtain the desired round and irregular holes.