Evening star. [volume] (Washington, D.C.) 1854-1972, 1865-01-04
THE EVENING STAR.
The FaI, cheese Making.

Early In the spring suggestion was n ado
ny rs IN reference 70 liability In family cheese
dairying of manufacturing soft and porous
sneese There are two kinds Of cheese OF this
tharscter-in the one the curing process goes
on without difficulty, and the cheese tnongn
soft, and of q "honey.c comb appearance" is OF
good flavor, and though in some respects
obit ctior able, may he Of posed of in the home
markets The other cures badly. 1t Bwells and
1puffs " ls extremely porous, and when bored
win 10 trter is OF a light and yeasty char
acter so thai 10 will not All the Instrument. It
d. .sont of favor" and continues to depreciate
In qualify as its age increases. Large guam
titles OF such cheese are made spring and fall,
causing considerable loss to either the pro.
ducer or purchaser. This kind Of cheese 1s
greatly detested by dealers, since one or two
mixed up In lot that are firm and of good
quality in lures he sale Of the whole, or makes
a considerable loss on the purchase.
The character of cheese now in demand for
the Enropean markets is pretty We'll under.
STOOD by old ard experienced daiIymen. IL
must b firm, mellow and buttery. Solid out
not hard and crnmbly, and when tested oy tne
trier presen ting q close, even texture Tree from
and butter In lis composition TO spread under
the finger or melt in the MOUTH 1's Aa'ol
must be sweet and ''clean," terms well nm
derstoed III the trade and OF peculiar signih-
cation But to understand what is wanted,
ard he able 10 manufacture II are tVo thugs,
the latter OF which the most experienced are
sometimes liable 10 fail in.
Milk at this season of the year is rich, and
the tempearture being low does not so readily
reach that point toward aeidity which is
necessary for the production of first class
cheese. This is particularly SO in family dali
ries. When the milk Is soon made up, the
eure is often found difficult to be cooked and
worked down to the requisite consistency for
a firm, solid cheese.
The whole trouble lies i'm trying to manufac-
tnre after the ordinary method from milk that
il too sweet
Such milk will require an application of
sour whey, which may be added at the time OF
q in q n no
proeessIo cooking the curd. AS general rule
when the evenings meal OF milk stands in the
morning at or below 81 deg, the mornings
milk may be added TO it, and at the time OF
putting in the rennet a quantity of sour whey
should be added and stirred into the mass In
the proportion OF quarts of whey for every 60
or 20 gallons OF milk If the nights milk
stands below on deg, q large quantity of whey
may be used and the quantity OF whey al ways
graduated according to the degree of sweet
Esss of the milk. When the evenings meal OF
milk stands, above IS deg. in the morning, no
sour wheyneed be used. AS the milk Is on its way
towards change, or has acquired sufficient
alidity 10 render the use OF the whey not only
unnecessary, but a damage from an excess OF
acid.
When milk has not been treated with sour
whey at the time of adding the rennet, and
there is difficulty in cooking the curd, it
Will be better to add to the mass, while cook
ing, a sufficient auantity Of whey to harden
up the cnrd. This. perhaps, will be the safest
course to be adopted at first, until some little
experience in its use has been obtained. The
whey should be distinctly acid, and if the
weather is cool, must be kept 10 a warm a.mos.
phere, in order TO acquire the requisite acidity.
When whey is nsed IN this way it assists the
rennet in lis work OF coagulation, and the acid
passes off ne the whey is drawn, leaving the
cheese sweet, mild, firm, rich, Aud of good tex
fure 1t has none of the characteristics OF
cheese made from milk sensibly sour as in
that case it will be hard and retain an acid
taste.
This matter of manufacturing fall cheese Is
OF the more importance Just now, as diaries
are commanding high prices, while q pooI
article of the character referred to is not wanted
for shipping At any price, and is a drug in all
our home markets.-X A. WILLARD, in Utica
Herald.