The Kenosha telegraph. [volume] (Kenosha, Wis.) 1860-1888, 1867-01-31
The Cheese Dairy.
Western Reserve Cheese Making and the
Best English Process.
BY E. J. H. NEWPORT, KY.-CoMPLETE II
THREE PAPERs-sECoND PAPER.

BY z. J. H. NEWPORT, KY.-COMPLETE IN |
THREE PAPERs-sEcoND PAPER.
Correspondence of the Cincinnati Inquirer.
To produce uniformity in the quality Of
the cheese of dairy, the milk at the ap-
plication of the renuet should be of a uni
form temperature. This in most cases is left
to chance the hand of the dairy woman
being the only guide, whereas thermome-
ter ought to be used, and whatever rate be
adopted as the standard, the milk of each
day should be made to conform to the rule.
In England for the fine double Gloucester
the standard is eighty five. From that it ran
ges to ninety five, which is the highest ad-
missibe in making cheese, as greater de-
gree of heat renders the curd too hard and
firm. Should the milk when brought from
the COW and placed in tub or vat for be-
ing converted into curd, be found to have
sunk below the proper temperature, guam
tity must be warmed sufficient to raise the
| whole to the desired point. To neglect of
these two things quality of rennet and
proper temperature of the milk, believe
| most Of the defects in our cheese are owing.
Formerly various coloring matters were
| used to give color to the cheese, some of
which were decidedly deleterious but all
these have been mostl y suppressed by an
natto, which is not on y perfectly innocent
in itself, but produces better color than
almost anything else, though other good
vegetable dyes have been and are still used,
in some parts of Europe. 1t is used, if any
coloring is used at all, in various ways in
some diaries it is dissolved in very weak
ye and kept bottled for use in others it
is rubbed on in the milk until sufficient is
| introduced Of course, the quantity used
will depend on the judgment or taste of the
cheese maker. If cheese cracks the COM
mon red.pepper is added to the butter used
for rubbing them, and if it is very strongly
impregnated, and applied to the defective
places will have tendency to prevent
| flies and bugs from becoming mischievous
and producing injury.
The mode of preparing rennets in the
Western Reserve, as we'll az in many parts
| of the East, is when taken from the calf, to
empty and rinse them in cold water, and
| fill them with salt then pack them away
in jar and cover them with salt. For
use, put them into an earthen vessel that
holds about two gallons, and fill these up
with sweet whey. After they have soaked
for about twenty four hours the liquor is
| fit for use-always remembering to keep it
salt AS the liquor is used out it should
be replenished with sweet Whey. When
the liquor becomes so weak as to require
three times the quantity used at first, throw
away the old rennet and repleuish the jar
with new ones. AS to the quantity to be
used, the time which it takes to coagulate
the milk. should be the criterion, from fifty
minutes to one hour is about the right
time. If it coagulates sooner than that,
too much rennet is USED; and it will make
the cheese too strong. If milk is the least
| changed before it is set for cheese, less
scalding is necessary. If scalded too much
the cheese is apt to crack. This mode is
when the rennets are for speedy use, but
when rennets are not used soon, but some
time after, which is better, the following
plan is adopted The rennet never should
be taken from the calf until the excrement
shows the animal to be in perfect health.
1t should be emptied of its contents sailed
ard dried. without any scraping or rinsing,
and kept dry for one year, when it will be
| tit for use. 1t should not be allowed to
gather dampness or its strength will evap-
crate. 10 prepare it for use, into ten gallons
OF water, blood warm, put ten rennets
churn or rub them them often for twenty
four hours, then rub and press them to get
the strength stretch, salt and dry them,
as before. They will gain strength for a
second use. Make the liquor as salt as
can be made, strain and settle it, separate
it from the sediment, if any, and it is fit
for use. Six lemons, two ounces of cloves,
two ounces of cinnamon, and two ounces of
common sage are sometimes added to the
liquor, to preserve its flavor and quicken its
| EaI in ior -
keep any length of time desired, and uni
form strength is secured, while it lasts.
Stir it before dipping it off. To set milk,
take OF it enough to curdle milk firm in
forty minutes, squeeze or rub through a
rag annatto enough to make the curd a
cream color, and stir it in with the rennet.
This artificial coloring by annatto is con-
tinued, particularly i'll Europe, from an idle
pref udice, somewhat troublesome to the
dairyman, expensive to the consumer, and
adding nothing to the taste Or flavor of the
artice.-Besdes it is sometimes adulterated.
The common mode of application is to
dissolve it in hot milk, and add (haIf an
ounce to fifty pounds of cheese at the
time Of putting in the rennet, or to put it
upon the outside, in the manner Of paint
On small dairy farm in the Western
Reserve capable OF supporting twelve cows,
two cheese of about ten pounds each are
made daily in the months of May, June,
July and part of August sometimes. The
evenings milk is kept untouched till morn
ing, when the cream is taken off and put
to warm in brass kettle, heat
ed in order to bring it to the temperature of
new milk from the COW. The COWS being
MIXED early in the morning, the mornings
new milk and the nights milk, prepared as
above, are put in large tub together with
the cream. Then portion of rennet, which
has been soaked in water, milk warm, the
evening before and sufficient to coagulate
the milk, is put into the tub, after which
it is covered up warm and left to sta nd
about half an hour, or till coagulated, at
which time it is turned over with bowl to
separate the whey from the curds, and bro
ken soon after with the hand and bowl in
very small particles the whey being separ-
ated by standing sometime, is taken from
the curd and sinks to the bottom. The
curd is then collected in part of the tub,
and board is placed thereon, which
weighs from sixty to one hundred and
twenty pounds to press out the whey
When it is getting into a more solid state
it is cut and turned over in slices several
times, to extract all the whey, and then
weighted as before. These operations NAV
occupy about an hour and a half
| 1t is then taken from the tub and broken
very small by the hand, or cut very fine by
cheese knife, and put into cheese vat
enlarged in depth by hoop to hold the
quantity it being more than the bulk when
finally put to press. The side is pressed
well by hand, and board we'll weighted is
placed at the top. The cheese is thus drain.
ed of it's whey, then shifted out of the vat,
having a cloth first spread on the top of it,
and reserved on the cloth into another vat,
or even into the same which, however must
always be fresh scalded, and thus made
warm before the cheese is returned into it. ]