Green-Mountain freeman. [volume] (Montpelier, Vt.) 1844-1884, 1858-06-10
Cheese. and Chesee.Making.

one-third more than the cheese made there,
and asks if, with the same care and skill,
the farmers and dairymen of that State can
not make as good cheese, and get as good
prices as those of any other place. Good
oh, ese is scarce and dear, poor cheese is abun-
dant and dear at any price The poor house,
keeper in any of our cities who unfortunately
knows what good cheese is, can't relish a
poor, hard, white-oak affair, or worse yet, a
soft watery thing, with a strong, putrid taste
and smell, must make long and dligent
search before he can find an article which he
considers eatabe. When we have seen per-
sons eat the poorest kind of an apology for
cheese, with apparent relish, we have almost
been led to say, "where ignorance is bliss tbs
folly to be WISE" The eating public-a very
Numerous class-are beginning, however, to
appreciate good cheese, as is very clearly
shown by the high price which good article
commands, and the difficulty with which it is
obtained. About year ago, happening to
be in city west Of this, we observed some
fine looking cheese in store, and thinking
we might add to our stock Of knowledge, if
not to our store Of provisions, we entered,
inquired the price, place of manufacture,
tested the quality, &c. We soon learned
that the best cheese we could. not buy. 1t
was sent to New York city, and was princi-
pally used in the first class hotels.
Those who skim milk before curding, can
not expect to make first rate article, and
perhaps they receive full equivalent in the
butter of what they lose in the quality and
price OF the cheese; but many use new milk
all the materials necessary to make a
cheese of the highest order, but for want of
care or knowledge, Or both, fail to produce
an article that commands fair and renumer-
alive price. 1t is for the benefit of such
that we desire to give reliable information
from practical and successful cheese-makers.
Should we attempt to show by figures, the
amount lost to farmers of this country by the
manufacture of poor cheese, many would be
startled at the result. AS we have not space
to devote this question, we will simply state,
that if, by increased attention to this subject
and better system of making, two cents
per pound should be added to the value of
the cheese manufactured in the Ueited States,
it would put over two-and-a-half millions of
dollars into the pockets of the farmers of the
country every year.
We are anxious to aid in the accomplish
ment of so desirable result, and therefore
call upon our readers who are competent to
throw light upon the subject to do 50 at once,
through our pages.
A subscriber at Dereham, Canada West,
who exhibited some excellent cheese at the
last P rovncial Show took the first premium,
promised us an article on the subject. Mo-
SEES EAMEs of Jefferson Co., is good cheese
maker, as we have reason to know A host
of others among our friends, we might name
who should let their light shine. While
waiting for these, we give the statement of
NELSON Fry, of St. Lawrence Co., furnished
for State Transactions. Mr.. f. took the
first premium in 1856, and in 1857 exhibited
ten superior cheeses, which arrived to late
for competition, but which the Committee
stated were equal to the best on exhibition.
II do not warm all the milk at any sea-
sons, but | heat up about one-eighth part of
the milk, as that mixed with the remaining
seven-eighths the whole will he warmed to
80 degrees, Fahrenheit; Sc degrees will do in
very warm weather. In this state, l. e., the
whole mass of milk being warmed to 80 de-
rgees, | add the rennet. Early in the spring,
and after cold weather sets in, | wish the
mass of milk to be warmed fully to 80 de-
grees, to do which requires the portion heat
ed up to be made warmer than in hot wealth.
err
| use calves rennet. full salt and dry
the renncts for use. soak in cold water in
stone jar three rennets with little salt,
sage, cloves and cinnamon; to three renneis
put, say three quarts of water. To make
100 pounds of cheese use nearly pint of
this liquid. break the curd with tin
cheese cutter, into fine squares, and then mix
intimately by hand; then let it stand until
the whey rises and the curd settles, stirring
occasionally and dipping off the whey as fast
as it rises. As soon and as fast as possible
after dipping off the whey we heat it up,
and as soon as it is hot enough we dip it back
into the curd for scalding; this we do gradu-
ally, stirring constantly and when the whole
mass is at $50 degrees and thoroughly mixed,
we let it stand forty or fifty minutes until the
curd becomes crumbly and will be springy,
when squeezed in the hand, and will squeak
when pulled between the teeth. Don't vary
the rule of scalding on account of the wealth
er, except that in cold weather it will require
more hot whey, or hotter whey, to bring the
mass to 80 degrees.
We spread strainer on large sink, (pre-
pared for the purpose) and the whey drains
off of itself without any squeezing, and while
lying in the sink on the strainer | salt it,
without minding the temperature-salting as
soon as the whey is drained off. To each
II lbs. cheese I use one tcacupful Of Onon-
daga salt, and apply as stated above-mix-
ing very fine. let the curd get cold before
putting to press; if put to press warm the
cheese will stick to the strainer and will new
err have smooth rind. / use a patent
cheese press, called the self presser; don't
know the amount of power; no danger of
pressing to hard. I keep the cheese in press
about hours-then take it out of the hoop,
turn it up side down, bandage it and put it
to press for IL or Ia hours longer.
| put no colorimg matter in the cheese,
but put IN all the cream, which gives,
rich, right color; outside we mix a very
small quantity of annatto with whey 5utter,
with this we rub the outside of the cheese,
but use only very little coloring matter
| commence rubbing the outside of the cheese
perhaps an hour after it is taken from the
press but not until the rind begins to dry
off. | have never been troubled with flies
when persue the old method, and rub every
part of every cheese, every day with my
hand
| never had cheese swell much. | think
it is caused by--1st. Too much salt; I'd. Too