_Rozzano_. Parmesan cheese. It is supposed this was formerly made at
Parma, and took its name thence; but none is made there now. It is made
through all the country extending from Milan, for one hundred and fifty
miles. The most is made about Lodi. The making of butter being connected
with that of making cheese, both must be described together. There are,
in the stables I saw, eighty-five cows, fed on hay and grass, not on
grain. They are milked twice in twenty-four hours, ten cows yielding
at the two milkings a _brenta_ of milk, which is twenty-four of our
gallons. The night's milk is scummed in the morning at daybreak, when
the cows are milked again, and the new milk mixed with the old. In three
hours, the whole mass is scummed a second time, the milk remaining in
a kettle for cheese, and the cream being put into a cylindrical churn,
shaped like a grind-stone, eighteen inches radius, and fourteen inches
thick. In this churn, there are three staves pointing inwardly, endwise,
to break the current of the milk. Through its centre passes an iron
axis, with a handle at each end.
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