The Kenosha telegraph. [volume] (Kenosha, Wis.) 1860-1888, 1867-01-24


now imported to England, and the best
from the Western Reserve and the State of
New York, are becoming to be highly ap-
preciated, as l found when | was last in
England about two years ago. They sell
at a lower price than the famous Stitop and
Cheddar, and some of them are very little,
if at all inferior. 1t is true these American
cheeses are made of almost every variety
and quality, from the richest Cheddar or
Cheshire to the poorest skim-milk cheese.
Thus the varieties of cheese are almost
infinite in number, and are dependent on
very minute details of practice. The gen.
eral principles involved are the same in all +;
but it would be next to impossible to lind
any one variety of cheese possessing uni
fornity throughout in point of texture,
consistency, taste, flavor, and keeping quail
tiles and it is rare, with the present guess
work in many of the operations OF cheese
making, to find lot of cheese made in the
same dairy, from the same cows, on the
same pastures, and by the same hands,
which can be considered fair sample Of
what is generally produced. These great
differences re due to feeding aud treatment
of the cows in part but especially to the,
temperature of the milk at the time of cur.
ping, which is again in part dependent on
the quality and strength Of the rennet en-
ployed.
| Nothing is more susceptible to external
influence than milk and cream both of
which are so liable to faint from the food
of the COWS, from impurities derived from
careless milking, from exposure to foul or
impure air in the cellar or Milk room, and
from sudden changes in the atmosphere.
The most scrupulous cleanliness is, there
fore, required to produce first quality of
cheese. even under favorable circumstances.
And when it is considered that it is neces-
sary to observe infinitely the temperature
of the milk, and that slight differences at
the time of forming the curd may make
/ the differences of mellowness or toughness
in the ripened Cheese and that the proper
temperature is affected by the time taken
to bring the curd, which depends n
the strength and quality of the rennet,
some of which will act in fifteen or twenty
minutes, while the same quantity of others
require even two or three hours to produce
the same effect, the infinite variety in the
qualities of the cheese will scarcely be a
matter of surprise.
There is a great similarity in the details
of cheese making in some of the best diaries
of New England New York and the Re
serve, with the mode Of making Cheddar
and Cheshire cheese, all celebrated for
their richness and popularity in the
markets.
American cheese is often very good, but
its greatest fault, under almost any circum-
stances, is its being too mild-tasted, and not
thick enough in general There surely,
think, can be no reason why cheese may
not be manufactured in the United States,
both to the North East and West, equal
to any in the world yet as a whole there
can be no doubt that American cheeses are
far inferior to those produced in England
and some parts of Holland, Germany and
Italy The causes of this inferiority must
be sought in the different and defective
modes of making practiced in this country.
One of the greatest reasons why there is so
much ordinary cheese, is there is not sui
ficient attention paid to the quality of the
rennet f.; and the temperature of the milk
being to much left too chance, is constantly
varying from day to day, necessarily affect
ing the quality of the curds. Rennet is some
times used, the odor of which is anything
but ambrosiaI. Some of our dairy women
had maintained that the quality and flavor
of the Rennet is of no consequence, as it
passes off in the whey; but this is great
mistake At the celebrated dairy farm Of
England, the rennet is often prepared by
putting two gallous of brine to six calves
stomachs, at least one year old, to which is
added two or three sliced lemons, and after
standing a few weeks the liquor is bottled
for use. 1t is not used until two months
old, and the older it is the better it is con-
sidered. A stone jug, that will cork tight,
is the best for the preservation OF The rem
net, as the air shonld be carefully excluded
| after it is once prepared