Green-Mountain freeman. [volume] (Montpelier, Vt.) 1844-1884, 1856-06-26
Letter From AN Old Cheesemalzer
in Vermont.

heLLef FROM an Old CheeS6maker
in Vermont.
EDS. PRAIRIE FARMER saw in the Farm
er an inquiry about making cheese. As l
have had some twenty years expeerince, l
send you my method. To make good cheese,
there are several rules to be observed: first,
every thing used in the business should be kept
as sweet and clean as possible. The nights
milk should be strained in tin or brass kettles,
and hung in sweet, cool place, as milk will
absorb impurities. In the morning it should be
| warmed and mixed with the morning milk, in
your tub or whatever you make your cheese
in. When ready for the rennet the temperature
should be from 500 to $40. Put in sufficient rem
net to come in 40 or so minutes cover warm to
prevent the cream from rising. When the curd
will not adhe,e to your finger, then cut it with a
long knife several times across let it stand ff-
teen minutes take your dipper and turn the
curd gently from top to the bottom let it remain
fifteen minutes longer, and break carefully with
your hands. Place the strainer over, and let
the curd settle then dip off some to warm nat
ura heat Dip of also some of the cold whey;
turn on the warm and stir with your dpper
slowly. Repeat this several times. To prevent
the curd settling together, it should be stirred
and broken carefully and often the temperature
should be from 1909 to ll0o, In course of two
hours from the timo you commenced warming
the whey, when you can squeeze some Of the
the curd in your hand, it seems cooked and dry,
it will do TO dip into your drainer. 1t should
then be stirred carefully to prevent adhering
together but should not be squeezed or handled
roughly. The whey should work of clean, as
it is very easy to waste the best part of the
cheese by being in hurry. 1t should strain
very dry and cool; then sdd five teacups of
Liverpool salt to one hundred pounds of curds,
stirred well in. | always sift my salt before
using it. 1t is now ready to be put into the
hoop Let it stand half an hour before pressing
Then press lightly at frst adding to the pressure
to make it firm and solid. After pressing or
5 hours, il should be TUNED and closed then
press till the next days cheese is ready for tho
hoop.
get my cheese into the hoop about noon
allowing half u day 10 make cheese. If the
weather is cold the cheese should be set by II
FIRE to cure, as it will grow bitter standing in
a culd room. There is no need of eraspine the
outside of cheese which is cased. Here in
Vermont we use dairy-stoves for making cheese !;
they arc more convenient and save much labor
| will make Il few remarks on preparing rem
nets for mild cheese. The rennet should b, one
year old. as it will fetch more cheese at that age
Dairying people here kill their calves at four
days Old drain out the whey from the curd
then add as much salt as there is curd put
it back into the runnet, and put them in
to little bags m1de of cotton cloth, each
one separate tic them tight and hang in div
place 10 cure. The bag prevents insects work
ing in the rennets and injuring them. When
wanted for use, steep three rennets in two pals
of cold water ten or twelve days. then strain it
off into jar and it is ready for use. Add salt
enough to hayeit always in the bottom Of your
jar, as many people spoil whole dairy by using
/ rancid rennet. A farmers Wire.
Prairie. Farmer, april IL, 1856.