The Caledonian. [volume] (St. Johnsbury, Vt.) 1837-1867, 1843-07-11
The Farmer.
AN ACCOUNT OF THE MANNER OF MAKING
CHEESE IN ENGLAND.
BY MIR. TWAMLEY.

nrecauton with regard to butter, is necessary viz
The cows ought not to be driven violently before
milking, aud every utensi must be kept equally
Glenn.
The most common defect of cheese are, its appear.
ng when cut full of small holes, called ewes; its
putting up, cracking and pouring out a quantity of
thin whey; becoming afterwards rotten and full Of
magos in those places where the whey appeared.--
All these difficulties proceed from n substance called
ep cnrd, kind of half coagulum incapable of
a thorough union with the true curd and which
when broken into small bits produces eyes, but if
in larger pieces, occasions those and cracks in
the cheese already mentioned FOR though this kind of
curd retains it's conguum nature for time it al
ways sooner or later dissolves into liquor.
This kind Of curd may be produced by using the
milk too hot, by bad runnet, and by not allowing the
curd proper time to form. The first may he reme-
died by the use of cold water, the second, by good
runnet, knowledge Of which can only be acquired
BY long practice. The only rule that can be given
for preparation is, TO take out the stomach of calf
rinse it in cold water, and ub it well with salt, and
dry it. It may be used Immediately drying though
il is considered the best after year old. The best
method of making the runnet is. to take gallon CT
brine with clean salt, sufficiently strong to bear an
egg; let it cool to about blood heat. Two skins Cor
what are commonly in this country called runnet
bags must be put into the brine, either cut in pieces
or whole MS is most convenient; they must steep "a
hours; after which it is fit for About tea cup
ola mddling size, Of the liquor, will be sufficient for
the milk Of ten cows.
In making cheese supposing the runnet OF good
quality, the following particulars must he observed
!. The proper degree orheai; this ought to be
what is called milk warm, which is considerably be-
low the warmth Of milk taken from the If too
hot rrny be reduced by cod water, without any in
jury to the cheese
2. The time allowed for the runnet TO take ef-
feet; this ought 10 be less than one hour and
half.
8. After having the curd firmly formed at the
bottom Of the tub, the whey must be taken away,
and the curd must stand to drain quarter OF
hour. If any pieces of slip curd found swimming in
the whey, they should be poured off with it.. rather
than be admitted into the cheese. Some dairy wo-
men allow their curd to stand two hours, to obta in
frnrness that will require breaking; but the best
method is to break it thoroughly for the cheese is less
apt to be hard
4. The best method to prevent the cheese from
heavn- is to avoid making the runnet too strong, to
take care that it be very clean, and by means the
least tainted, to be certain the curd is fully formed,
which is known by the blue color of the whey, and
by no means TO stir it till the air has had time TO es-
cape
g. The best method to prevent the cracking of
checscs TO salt them in the milk, or after the cheese
is formed, which may be done with much more GER
tan,y than in the curd, which is a bad method
6 Dry cracks in cheese are frequently produced
by keeping curd from meal to another, by which
the first becomes too dry and hard ever with
ont great attention. 10 mix intimately with the second
7. Curdly, or what is commonly called wrinkle
coated cheeseis always caused by sour milk Cheese
made of cold milk is apt to be hard and fly before the
knife If the weather is cod, cheese should be KEPT
warm particularly when first made
8. Slip coat, or soft cheese, is made entirely OF
slip curd and will dissolve into kind Of creamy Ii
quor which is sufficient proof of the nature of this
kind of curd already mentioned. 1t is generally
computed that much milk is required 10 make one
pound of butter, as two pounds Of cheese.
1t is remarked by dealers in cheese, as well as 9th
er persons that much the greater part the persons
that eat cheese have idea how it is produced -
They find the best cheese of a yellow Color natu-
rally conclude that cheese of pale color must be
made Of inferior or skinned milk whereas the color
is aricial The principle ingredient used for color
ing cheese is the best Spanish annao(or what is COM
muny called in this country, otter) which gives the
cheese the beautiful color of the best spring butter,
without inurng the taste or quality in any degree
The best method Of using it is, to take piece and
dip it into bowl of milk, and wash off from the
piece sufficient to give milk deep color Then mix
the co!ored milk with the milk prepared for the
cheese before runnet or salt is put in. If enough an
natto has beeen used the whole milk will have a
pale orange color. which will be much increased af-
ter the cheese is made.
Cure for the Foot Rot in Sheep l had occasion
10 procure a Spanish Merino Buck, few months
ago, from distant part of the country, and on gong