Bradford reporter. [volume] (Towanda, Pa.) 1844-1884, 1856-03-08
farmers department.
Cheddar Cheese.

The following directions for the manufacture
of Cheddar cheese are issued on the authority
of the Committee of the Ayrshire Agricultu-
raj Association OIL Cheese-making -
Immediately after the mo- ming milking
say at seven o'clock-the evening and morn
ing milk are put together into the tub. In
summer the temperature of the whole is brought
to so degrees, by heating small quantity Of
the evening milk Ia spring or autumn, when
the weather is colder, the milk may be heated
to SO or 81 degrees. The telnpera ture should
always he asccrtained with precision by the
use of the thermometer.
When the desired temperature is obtained
the rennet is added in the usual manner. Pure,
wcllAavored rennet is Indispensable.
After the rennct is added, an hour is reUui-
site for coagulatlon.
At eight o'clock the curd is gently broken
and allowed to subside few minutes. in Or
der that small quantity Of whey may be ta-
ken off to be heated. This whey is put into
tin vessel and placed in an adjoining apart
ment to be heated in hot water The curd is
then most carefully and infinitely broken, and
as much of the heated whey is mixed with it
as Suiliees to raise it to so degrees, the tem-
perature at which the rennet was added. 1t
is then left for an hour.
A little after nine the work is resumed
A few pailSful Of whey are taken of, and heat
ed 20 higher temperature than at eight o.
clock The curd is then broken as carefully
as before, and after this is done an assistant
pours several pailSful of the heated whey into
the mass. During the pouring in of the whey
the stirring in is actively continued, in order to
mix the whole regularly, and not to allow any
portion of the curd to become overheated-
The temperature at this time is raised to 100
degrees, and the stirring is continued until the
minutely broken pieces of curd acquire a GER
tain degree of consistency. The curd is then
left half an hour 10 subside
The next operation is to draw off the whey
The greater proportion Of it is lifted in a tin
bowl and poured through hair sieve. for the
purpose of retaining any small pieces of curd
that may have Leen lifted along with it
When the whey GbOre the mass Of cHrd is thus
removed, the Spigot at the bottom of the tub
is turned, and the remainder is allowed to
drain off, without any pressure being applied
After the most of the whey is thus drawn off,
the curd is cut from the sides of the tub, and
placed upon the convex centre. 1t is careful
ly heapcd up and left for half an hour, or a
little longer, with no other pressure than its
owa weight
The curd is next cut into large slices turn
ed over once Oh the centre of the tub, and left
III heap as before for half an hour The
whey flows away towards the sides of the tub
and driPS from the Spigot. AT this stage the
whey should come away very pure.
After this interval the curd will be nearly
ripe for the application of pressure. But it
must not be put into the vat to be pressed at
i,.h -,
is usually too high at this stage, the curd is
broken by the hand into pretty large pieces
and placed upon a cooler until the tempera-
ture descends to 60 degrees or thereby The
curd is then put into one or more vatS and
subjected to moderate pressure for a period
of from fifteen to thirty minutes The next
process is to take the curd from the vat, break
it finely by putting it through the curd mill,
mix it with salt and make it up into q cheese.
y pound of good salt is sufficient for half
cwt of curd
The cheese which is commenced at seven
may be carefully made and put into the press
by two o'clock, where it remains till next morn
ing. 1t is then reversed in the vat, and an
other cheese cloth is put upon it. The follow
ing morning fine cotton cloth is put upon it
to give it a smooth surface, and it is again re-
'VLSCu III lHO NdI anu picSseu twenty -IOUr
hours after which it is laid upon the shelf
During two or three days, over which the pro-
cess extends, the pressure is continued for the
purpose of consolidating rather than drying the
cheese
When the cheeses are taken from the press
they are each laced into piece of canvass, for
the purpose of preserving their shape but
without any ilct welmade Chedtlar cheese
retains its shape as we'll as a Dunlop cheese.
At first they should be tureed daily, and the
time between the turning may be extended US
they become frmer
A temperature in the cheese-room of from
55 to IS degrees is regarded as the best for
ripenng Cheddar cheese In good weather,
during the month of june July, and August,
the natural temperature of the atmosphere is
sufficiently high but at other times of the
year, and also during these months if the
weather be cold stove should be kept in
operation in the checse-room.-Englih Far
rer's Maga@ine.