Vermont watchman and State journal. [volume] (Montpelier, Vt.) 1836-1883, 1844-05-03
AGRICULTURAL.
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From the Cloaveland Herald.
CHEESE MAKING.

The following rules, somewhat novel; are re-
specially submitted for the consideration of those
who thrive by the Dairy:
LIST. The milk must be sweet, new, and never
skinned.
Cd. The Annatto must be of the best quality and
thoroughly combined with the milk while warm
use it freely. Color HIGH but uniform--fear not a.
bout too much color
Sd. The Rennet must also be of good quality,
sweet and used sparingly. 1t should be put into
the milk at temperate but little if any above ami
NAL heat. Give time for the curd to form--it must
never be hurried with Rennet-from one to two
hours is frequently required for this purpose alone,
depending upon the temperature of atmosphere,
&c.
9TH. The curd must be freed from whey, and of
all things in making good cheese this process is
one OF the greatest Importance, for good cheese
can be made with whey left inside of it. It must
not be scalded out as is now too much the practice,
thereby rendering the curd lfeess lump Of clam
my stuff; but it must be worked off, taking time by
hand to break Up and manipulate the curd, and in
fact the modus oper0ndI is not confined to q single
rule. but must be thoroughly done and we'll done
for if whey is suffered to remain in the cheese
they will crack, leak, sour, and become q mass Of
worthless stuff, Frequently concealed by fair out
sde,) tit for no earthly purpose but to cheat the
"rascally" cheese spectators with.
5th The salt must be of good quality (grount
SAT- Is decidedly preferable II 1t can be had) anC
moderately used and uniform in quantity. Trus
not to guessing-measure every thing, first getting
the proper medium by experiments.
9th. Press the usual time in presses of powe
sufficient and steady to free all remaining whey ant
give solidity to the cheese. Great care should b,
observed in pressing-large quantities of chess
are worthless and lost on account of being slacl
pressed. When done take each cheese in its ma
ked state and put it in strong brine or pickle
there to remain from II to "a hours after which
should go to the shelves in cheese room exclu
sively occupied for that purpose, where the file
and damp air can be excluded, taking care to hav
the room properly ventilated The cheese mus
then have daily until cured for market.
The sizes must be 10, II, IL, 10 or IA inch hoops
and the cheese when pressed 6 to Z -2 inche
deep-all the cheese in dairy to be uniform i
size, but in no case make a double curd, and to &c
uniformity in size mark the tub in which the mil
is "set" If there is a surplus of milk it should
set for caeam, and at the next "milking" put
cream combining it with new milk
This plan is said to have many advantages ovt
the old method, the cheese being less liable to b,
come cracked and damaged; they are sooner cure
and ready for market; they are more easily ham
led, which is an item of great importance-a ia
to which the broken down constitution of many
"gude wife" will testify, whose daily task has bee
to "turn' cheese of so or 100 lbs. but what vi
no doubt be considered of still greater importanc
it will "ietch" more than large cheese of the san
quality w. X. HENRY.
Aurora Ohio, April 8, 1874.