The Kenosha telegraph. [volume] (Kenosha, Wis.) 1860-1888, 1867-01-24
The Cheese Dairy.
Western Reserve Cheese Making and the
Best English Process

BY E. j. H. NEWPORT, KY.-CoMPLETE IN
THREE PAPERs-FIRsT PAPER.
Correspondence of the Cincinnati Inquirer. !
A subscriber Is K j. to the Cincinnati
Enquirer requests the agricultural contrib
utor of that valuable journal to give the
best recipe for making Western Reserve
and English Dairy cheese, giving all the
necessary PARTICULARS for manufacturing it,
&C., and to publish it in the weekly En-
qUirer." As the correspondent of that USE
full department OF the Enquirer, take much
pleasure in endeavoring to comply with the
subscribers wishes, and having been a far
mer myeslf for upward of thirty years. and
although have not attended particularly
to the cheese department of the dairy, yet |
have done a little myself in thai way, and
besides, have travelled good deal through
the States, and especially through the north
eastern, part of Ohio and the State of New
York, and made myself acquainted very
thoroughly with the processes there adopted
in manufacturing the very best cheese
which commanded the very highest prices
( |, of course, with the rest Of mankind in
these States, have fully recognized the great
superiority of Western Reserve cheese over
the general productions of that article in
the country. Its richness, fine flavor and
righteousness ever met with here, ap-
preached nearer to that ne plus UJtrG for
all the numerous fine cheeses produced in
England-the Stilton. This luscious cheese
is similar, too, to most of the finest Wes-
tern Reserve, i'll its cream color not hav-
ing much red or Annatto arti6cially added
to it. 1t commands about the highest price
in England, and the epicures there, not
contented with its natural richness, are in
the habit, after an opening sufficiently large
has been made in the top of it, to pour a
quantity of good port wine into the hole
and thus consider that it's righteousness is
much enhanced and mellowed and if BY
age, a blue mold is produced, it is consid
cred all the more exquisite in it's taste
The chief cause of success in producing
such variety of Excellent cheeses in Eng
land, as we'll as in the Western Reserve o.
elsewhere, is making them from what is
called the 'full milk" or from milk tc
which some extra cream is added, as in tn,
English Stiton, as have stated, renowned
for its richness and flavor The Gloucester
Cheshire, Cheddar, Dunlop and the dutct
Gonda, are made of whole milk, and ar,
the best qualities made in this country, tn,
Western Reserve for example.
The process of making good cheese i,
both chemical and mechanical. The heat
ing of the milk at the time of adding the &C
id or rennet hastens the chemical action
and facilitates the separation of the whe,
, from the curd, and upon the amount of butte
, particles retained in the latter, the taste
flavor and keeping qualities of the chees,
depend. Ii properly made, the taste im
proves by keeping, but the changes effecte,
by age are not very we'll understood.
Stilton cheese is made by putting tn
nights cream to the milk of the foIowin,
, ulorning, with the rennet, q will speak @
t rennet hereafter its preparation and preser
walton, &c, although all this is now prett,
well understood great care being takeI
, that the milk aud the cream are thorough
y mixed together, and that they both hav
> the same temperature. The rennet Shout,
also be very pure and sweet AS soon a
t the milk is curdled, the whole of it is takel
e out, put into sieve gra dually to drain
e aud moderately pressed 1t is then cut in
to case or box of the form it is intended T.
e be; Tor, ON account of its richness, it wouIt
separate aud fall to pieces, were not thi
precaution adopted. Afterward it is turn
: ed every day. on boards, cloth binders bel n,
t tied around it, which are gradually tighten
# ed as occasion requires. After 1t is removes
r from the box or hoop the cheese must b
S closely bound with cloths, and changed dai
+ ly, until it becomes sufficiently compact t
support itself. When these cloths are ia
!. ken away, each cheese has to be rubbed o1
S er with brush once every day. If th
y weather is moist or damp, this is don
q twice a day during two or three mouths.
q is occasionally powdered with flour, an
} plunged into hot water. This hardens th
n outer coat and favors the internal fermer
tation, and thus produces what is called til
g ripening of the cheese. Sometimes it
Y made in net like cabbage-net whic
o gives it the form of an acorn.
e The maturity of Stilton cheeses is som,
n times fastened by putting them in buck
a and covering them over with horse dun