Nebraska advertiser. [volume] (Brownville, Nemaha County, N.T. [Neb.]) 1856-1882, 1858-06-10

that are necessary @ result ia 4 god
cheese.
10. The test hy which il IS dssprnin-
ed that the curd has been cooked enough.
is that it viii feel elastic, and when
chewed between The teeth win squeak---
This is a simple lest, and if applied viii
discrimination and judgment, il j. an ~
fallible one; and yet many mistake the
condition Of the curd. by not cooking il
enough or too much, and the corsaqaenco
is, thai il is either too stubborn and cough.
or not sufficiently Sd, % be ia Z proper
condition fer its safiar- working and MANI
factore.
IL Assoon as the rurd is Sufficiently
cooked, it is then separated from the
whey. This is done BY dipping il on toa
strainer, spread over a tub or sink. Its
Necessary to be very particular AZ this
stage Of the process--if the csIrd IS too
hot, and mats together, its Temperature
should be reduced BY turning on cold
whey until it sinks to "a; Al this point
the curd will absorb the salt freely, and
afterwards press out freely.
~. The salt used is the first quality
of Onondaga salt, and one pound Of salt
TO forty pounds Of eurd. The curd Is salt.
ed when warm and well drained II must
be worked fine so as to work the salt uni-
forlnly throughout The mass. During the
sailing process the temperature should
range from 94' down to 95e.
13. As soon as the salt is thoroughly
worked in, and packed fora few minutes
until the curd sinks in the Temperature 70
about 72s, it should then be put TO press.
If it be put to press at higher temper
ature it viii be tough and sirong--if at
lower, it will erumble, and not press wen
together.
IA. The cheese is pressed twelve
hours and then turned, and then pressed
twelve hours longer. Sometimes when
the cheese is large, it IS pressed IN ali
forty. eight dollars.
Is. If the cheese is put 10 press TOO
warm, or the curd is soured. .or the cheese
cloth not perfectly clean, the cloth viii
adhere TO the cheese" The remedy is
indicated by the cause.
l6. The coloring matter used is "an-
natto," and is incorporated with the ren.
net, and applied in setting the milk with
the rennet.
IL. After the cheese is taken from
the press, it should be cleared Of all
blotches or scum that may arise on its
surface, and sufficient OIL and beeswax
rubbed on to keep il from cracking. This
being observed strictly from day to day,
rind will be produced that will be imper-
vious to flies.
Is. The cheese is rubbed with whey
oil. The whey stands until cream rises
upon its surface, whichis skinned off and
churned. The milk is worked from the
butter, and is then tried down, until al
the milk and watery particles escape, 70
what is called whey oil. This oil is rub
bed on the cheese quite warm, and tho
roughly rubbed over Its surface. Be sure
to rub no more oil on, than viii become
incorporated readily with the rind.
19. A cheese that has been neglected
in the scalding process, or that has not
been sufficiently salted, or the curd Of
which has been improperly worked viii
likely swell. As has been before limited,
the process of setting, or scalding, or
sailing, must be particularly noticed, or
| the cheese will present some feature
which will detract from its value.
20. A thermometer isused to test the
degree of heat in all cases; and yet les
use must, in all cases, be guided by OBJ
servation, as contingencies arise that PRO-
duce chemical changes. The thermoIne-
Ter is a mere instrument to be called IN
aid of practical judgment, and careful
discrimination, rather than an absolute
rule, by which we are to be governed
There exists range Of essentials through
out the whole process Of cheese Hanutac-
ture, and-at the same time a difference
in the minutie, which is to be determined
by observation.