State journal. [volume] (Montpelier, Vt.) 1831-1836, 1836-07-19
From the Gencsee Farmer.
THE DAIRY. CHEESE MAKING.

by W. G.
The greatly increased demand for the
products of the dairy, and the consequent
rapid advancement in price-the compare
lively small amount required for a begin
ming by the small farmers of the country,
and the avoiding the expenditure necessary
where several laborers are employed, and
the spreading conviction that the profits of
the dairyman, if not as great as the profits
of the wheat grower, are far more sure
has induced many of our farmers to turn
their attention TO this subject, where with
proper management they are sure of an
abundant reward for their labor. There
surely can be no reason why cheese may
not be manufactured in the United States
equal TO any cheese in the world yet, as a
whole there can be no doubt that American
cheeses are far inferior to those produced
in England, and some parts Of Holland,
Germany and Italy. The causes of this
interiority must be sought in the different
and defective modes of making practiced
in our country. We sometimes meet with
a cheese equal in quality to any that can
be produced in any quarter of the Globe,
but that perhaps is the only one the dairy
that furnished it can show of similar quail.
ty. Such would not be the result if the
fixed and correct principles as entire uni
formity in the flavor and quality of the
cheese is Il marked characteristic of the
best foreign diaries. As the result of some
observation and experience we give it as
our opinion, that the reason why there is
so much ordinary cheese made in this
country is, that little or no attention is paid
10 the quality of the rennet and the tenn
perature Of the milk being left to chance,
Is constantly varying from day to day,
necessarily affecting the qualities of the
1t is evident that the rennet must have
great effect in determining the good or
bad qualities of a cheese, yet in many, if
not the most of our diaries, it is prepared
III the most careless, not to say slovenly
manner imaginable. Every thing relating
to cheese should be kept perfectly clean,
yet rennet is sometimes used, the odor of
which is any thing but ambrosial, and is
well If close examination docs not show
iiring proofthat the invitation sent abroad
on the tainted air has not been in vain
Some of our dairy women maintain that
the quality or flavor of the rennet is of no
consequence, as it passes off in the whey !;
but this is mistake, and is well understood
by those who have paid the necessary at
tention to the preparation of rennet At
the celebrated dairy farm of Heyward in
England, the rennet is prepared by putting
two gallons of brine to six calves siomachs
at least one year old, to which is added
TWO or three sliced lemons, and after stand
ing few weeks the liquor is bottled for
use. 1t is not used till it is two months
old, ond tho Older it is, the better it is CON
sidered. In some other diaries, cloves.
sage, and other aromatics are added to the
reilnet win the lemon. A stone Jug that
VIII cork tight is the best for the preserva-
Vahon OF rennet, and the air should be
carefully excluded after it is once prepar-
ed.
To produce uniformity in the quality of
the cheese of dairy, the milk at the ap-
plication of the rennet should be of uni
form temperature. This, in most cases is
left to chance, the hand of the dairy woman
being the only guide, whereas thermom
eter ought always to be used, and whatev-
er rate be adopted as the standard, the milk
OF each day should be made to conform to
the rule. At the Hayward farm, and in
others where double Gloucester is produc-
cd the standard is IS deg. From that il
ranges 10 30 deg. which is the highest adj
mlssble IN the manufacture of cheese. MS
greater degree OF heat renders the curd
too hard and firm. Should the milk when
brought from the cows and placed in tub
oorvat for being converted into curd. be
found to have sunk below the proper tenn
perature, quantity must be warmed suli-
cient to raise the whole to the desired
point.
There are but two kinds of English
cheese, the manufacture of which could be
introduced into our diaries with much pros
pect OF success or remuneration; these are
the Gloucester and the Stilton, and in
some Of our daries at present cheese near
approaching these in quality is produc-
al In making both these kinds of cheese.