When the curd
has come, it is not broken, as in making other cheese, but taken out whole, and put into a sieve to drain gradually.
- "The American Reformed Cattle Doctor", George Dadd.
Fribourg Italy and Switzerland Hard; cooked- curd,
Swiss type very similar to Spalen.
- "The Complete Book of Cheese", Robert Carlton Brown.
When cows' milk is given, it must be borne in mind that it contains nearly twice as much curd,
and about an eighth less sugar, than human milk.
- "The Mother's Manual of Children's Diseases", Charles West, M.D..