Western Reserve chronicle. [volume] (Warren, Ohio) 1855-1921, 1861-03-13
To the Dairymen of Trumbull County.

- -@A "a SSo@ANy
I'VE commend the following circular.
from the principal cheese dealers in this
place, to the attention of manufacturers in
the county and vicinity. Certainly, if by
no other expense than a little more time
and care. they can increase tho profits of
their diaries 10 to 20 per cent, the sug-
gcstiOns are worth attending tO.-EDs.
CnRoS,]
As the season is near at hand, when
the dairymen will begin again the manu-
facture of cheese, We propose to submit a
few suggestions for your consideration, and
if it shall lead to any improvement in the
quality Of the product Of this season, it
will equally be an advantage to-you and
to rs. In the first place. why is it that
the standard Of W. B. cheese is so low that
in every market it sells from II to . cts.
a pound less than New York and other
eastern cheese? and can the reputation of
our cheese be raised? 70 the last question,
we answer emphatically, that the standard
can be raised. With a fine grazing eoun
try and every facility needed, there is no
good reason why our cheese should not
command as high prices as any other make,
and be far more rcmunerative to the ma
ker, and safe to the buyer. And this
brings us to our first question, the cause.
We claim it to be the direct result of the
penny-wise economy-thc careless manner,
and the want of knowledge that so greatly
prevails. Perfection cannot be obtained
in anything. without labor and pains. but
few arc willing to pay the price, and hence
their cheese, with everything else they
make, is only second or third rate. We
will name a few Of the things which impair
the quality of W. Il. cheese First, the
skimmer-this is the great scourgc, and
must be abandoned before the standard and
prices of cheese will be high. The makers
must learn that they caunot cheat their
cheese. The exploded ideas that if they
put all the cream in. it viii necessarily run
off in the whey. and that they can take off
half the cream in cool weather, and then
make as good cheese as from the whole in
warm weather, must be abandoned. They
are simply untrue and unreasonable. If
you would have good cheese. you must put
the cream in and keep it in, and not by
improper management. cause it to run off
with the whey. Besides, you gain nothing
by slking off any cyeam, while the buyer
lascs. The product of cheese is as much
less as the butter is worth, while the shrink
age of the skinned cheese in CURING, is
much greater. Another great evil, is the
use of poor salt. This is an evil that is
hard to curt. Farmers will persist in US
ing common barrel SIT, which is unfit for
butter or cheese. Sometimes a barrel is a
lille worse tlhan usual, and the cheese is
ruined. Some have discovered that Pitts
burGiI salt is better than Lake. The only
Known reason ia, that it is two shilliugs a
Dbl. cheaper, and economy in such cases,
is a great virtue. The Liverpool salt,
which comes in four bushcl sacks, is the
right kind, and will cost but a tride more
than common salt. No ether kind should
be used. Another cause, is the haste with
which the work is gone through. Many
hurry the thing through in time to do a
full days work besides. In doing this,
they use far too much rcnnet, to make the
curd come quick; the result is a rank,
strong cheese. that must be sold far less
than those of mild, fine favor. The curd
should not come in less than about forty
to forty-fve minutes, and no more rcnnet
should be used than will bring it in that
time. For ether hints, we quote an Eng
lish slipper. emitting the points We have
already touched.
Take great care TO keep the milk cool
and sweet; deprive it of all animal heat be-
fore commencing the manufacture; do not
preserve or use the curd of the rennet, as
it gives the cheese a bad favor-it is most
Objectionable; do not fail to use sufficient
salt to preserve the cheese. but avoid max
ing it dry and mealy by sailing; scald
evenly and thoroughly; work the curd well
and fine in the vat, and get out all the
whey before sailing; have it cool before
putting in the hoop, use a strong press,
thoroughly. Above all things, do not make
slack-saltcd, slack-scalded, soft and mushy
neither porous or spOngy. Have
them when cured, rich, firm, but mellow,
mild and clean-aavored. with a smooth,
bright, handsome exterior, and then you
have the perfection of good cheese"
In conclusion. carly ard late, when you
cannot make good cheese, make butter.
Skim cheese always entail a loss on the
buyer, or the hands in which they finally
stop. Above all, do not make any such
poor cheese the coming spring. The mar
ket is full of old cheese, and new skim
will not be worth the sacking that
covers it.
PARKS & VENT,
MrCouRS G. SwTTuc