The Kenosha telegraph. [volume] (Kenosha, Wis.) 1860-1888, 1867-02-14
The Cheese Daily +
Western Reserve Cheese Making and tn
-.r Best English Process. 'is5.'Ssii

Western Reserve Cheese Making and the
-F Best English Process. i's y. l...-.
BY E. ]. H. NEWPORT, KY.-ooMPLETE IN.
| ~ THREE Z. PAPERs-THIRD PAPER. .,i.
| Correspondence of the Cincinnati Inquirer.E
append to this paper on cheese making
| from my own experience and that OF some
others, one of the best articles in this coun-
try on The Dairy" from the Antericnga
Quarterly JournoL This paper is as follows,
and makes our subject, published in the
E'nQmSrer in three articles pretty complete;
and l should hope satisfactory to the
reader --" 1901 ~ 11@I"3H p.
f raJ 5Di5 THE DAIRY. 800 ~ -
Most of the cheese of this country is
made by guess, and yet MUCH excellent
cheese is made Still, proportions may be
determined which shall not increase the
product bat improve the quality. Every
one who "opens a book upon chemistry
learns that every kind of compound matter
is madeup, of elements combined III certain
definite proportions Every substance in
the mineral kingdom aud every manutac-
tured material in the arts, which has homo
genietv, must be composed of certain ele
ments united in exact proportions So
cheese being a homogeneous compound Its
elements must be as exact in kind as water,
marble or any other natural production.
| The natural productions, however, differ
among themselves III certain particulars,
which it is important we should briefly no
tiee Some are fixed aud stable, and may
remain the Identical thing forever white
others not less definite and fixed in their ell
ements undergo changes, and become III a
short time things entirely different in kind
and in proportion from what they originally
were. Bodies derived from organic matters.
are the most liable To undergo these chan
ges, and hence it is great desderatnm to
discover by what means They may be hxed
and preSe rived in the state we wish
A cheese for instance may be formed by
proper materials and yet if placed III Ger
tain circumstances, will undergo those chan
ges which will entirely destroy it III
cheese making there are two great Objects
TO be studied first, how to make 1t, and
second, how to preserve it.
| FIRsT-aow TO MAKE oHEEsE.
The preliminary points TO be attended to
arctic secure quiet cows whose milk is easily
obtained. 1t should be MIXED il to clean
pals and strained as soon after milking as
possible, through strainer covering the
tub, and properly supported on ladder.
In small diaries where only one cheese Is
made per day, of from thirty to thirty five
pounds the milk re mains over night in the
tub, and the cream which rises in the night
SKINNED for butter. The mornings milk
is afterward added The milk being pro
cured, it ought to be Immediately set for
the cheese. The first step i'll the process is
to bring the whole to the temperature of
eighty five degrees Fahrenheit If it is raised
to ninety, the cheese may be too hard If,
however it is designed for distant markets,
it will be safer to raise it to eighty eight,
or perhaps even to ninety. In June, July
and August, if the morning s milk is strain
ed into the nights milk without much de-
lay the temperature will be very nearly
right; but usually from ten to twenty
quarts of milk, sufficient to make a cheese
between twenty eight and fifty pounds,
must be warmed over Goals, or what is
better, with water bath sufficiently to
raise the temperature of the whole to
eighty five degrees The proper temporal
ture to which this part must be raised, may
be determined by calculation on the princi
pie that two liquids in equal quantities, and
of the same kind, though of different temper
allure if mixed, will produce a mean of the
two. Ninety-eight degrees is blood heat,
and hence when the liquid is eighty five it
will still feel cool The dairyman ought to
be cautious and not suffer blaze to pass
up around the kettle, as it may impart a
bad taste to the milk in consequence Of
burning it. -
After the temperature is obtained, the
uext step is to add the rennet, and it is still
a desideratum in cheese making to deter
mine how much of this substance is required
for any given amount of milk Unfortu-
nately, there is diversity uf practice pre-
vailing and this part of the process is left
to the judgment of the maker. A piece of
rennet one inch square, infused in wine
glass of water will fetch thirty five pounds
Of curd, This is not, however the mode
usual y adopted. The following mode of
preparing is commonly adopted in Berk
shire, Mass Saturate two gallons of
boiling water with good salt, let it stand,
cool and settle, and pour off the clear and
intuse two rennets for two or three weeks,
when it is fit for use. OF this liqnid two
table spoonsful will bring thirtytive pounds
OF curd. When added, it requires very
thorough stirring in order to secure per
feet and speedy mixture. that the rennet
solution Hay act upon the whole of the
milk at once, 1t must now stand and re
main entirely undisturbed until the curd las
sufficient Conssteuce to he cut When this |
conslstence is sufficient the knife passes
through with s)me resistance, aud leaves
the curd distinctly divided, aud showing
the whey between the cuts 1t is cut 10y |
traverse strokes into squares of two aud two
and half inches across Il must remain
still longer to allow the perfect SEPARATION
If the hey, during which the curd con
Iinues to contract and grow firm. When
pieces can be lifted up without breaking,
strainer is pressed down upon the curd, aud
the whey rises up; a paitul may he dipped
into brass kettle heated to about blood heal >,
OF perhaps, to one hundred degrees, When
it may be poured over the whole cUrd This
causes a still frmer curd. fit is slightly
brittle the whey may soon be- dipped off
preparatory to sailing The quantity OF
salt is about tea-cup full for fifteen pounds
Of curd, or, to be more exact. one pound of
salt to sixty pounds Of cheese after it is
cured. Tnis is the Herkiner County rule
though SOME diversity Of practice exists III
the best dairy districts. la England Gul
Gloucestershire) the salt is not mixed with
the curd, but rubbed upon the outside, and
about three and a-half pounds are used to
one hundred pounds of cheese. II
in our dairy districts the curd is sailed
and then broken fine in the hands after the
greater part Of the whey is dipped out
This practice is Objectionable, as the squeez b
ing to which the curd is necessarily subjec !
ted removes portion of the cream, aud
hence it would be better to tear it to pieces +
by some machine than subject to pressure
in the bands When the curd is broken
fine it is then placed upon the strainer,
where the whey is suffered to drain out it
is afterward gathered up surrounded with
ths cloth and placed in the hoop for press 4