Rolled cheese and process for producing the same
First Claim
Patent Images
1. A rolled cheese consisting essentially of:
- a layer of non-kneaded, uncooked, fresh curds and a layer of herbs placed upon the layer of fresh curds with both layers rolled together in a spiral, said rolled cheese being produced by a process consisting essentially of;
(a) molding uncooked fresh curds into a continuous, unbroken, non-kneaded curd layer, said curds having a solids content in the range of approximately 35% to less than 40% by weight,(b) placing a coating of flavoring on the molded curd layer;
(c) rolling the curd layer and the coating together into a spiral to produce a rolled product, the coating being surrounded by the curd layer; and
(d) draining the rolled product at a temperature in the range of 5°
C.-7°
C.
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Abstract
A rolled cheese and a process for making the cheese is described. The cheese comprises a layer of fresh cheese curd coated with flavoring, such as herbs, which is rolled into a spiral. The fresh cheese curd is neither cooked nor kneaded, and the resulting rolled cheese has two distinct layers which each contain a distinctive taste.
13 Citations
11 Claims
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1. A rolled cheese consisting essentially of:
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a layer of non-kneaded, uncooked, fresh curds and a layer of herbs placed upon the layer of fresh curds with both layers rolled together in a spiral, said rolled cheese being produced by a process consisting essentially of; (a) molding uncooked fresh curds into a continuous, unbroken, non-kneaded curd layer, said curds having a solids content in the range of approximately 35% to less than 40% by weight, (b) placing a coating of flavoring on the molded curd layer; (c) rolling the curd layer and the coating together into a spiral to produce a rolled product, the coating being surrounded by the curd layer; and (d) draining the rolled product at a temperature in the range of 5°
C.-7°
C. - View Dependent Claims (2, 3, 4, 5, 6)
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7. A process for producing a rolled cheese with a layer of flavoring distributed in the cheese, said process consisting essentially of:
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(a) molding uncooked fresh curds into a continuous, unbroken, non-kneaded curd layer, said curds having a solids content in the range of approximately 35% to less than 40% by weight; (b) placing a coating of flavoring on the molded curd layer; (c) rolling the curd layer and the coating together into a spiral to product a rolled product, the coating being surrounded by the curd layer; and (d) draining the rolled product at a temperature in the range of 5°
C. to 7°
C.; and(e) packaging the rolled product for storage. - View Dependent Claims (8, 9, 10, 11)
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Specification