The Kenosha telegraph. [volume] (Kenosha, Wis.) 1860-1888, 1867-02-14

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ing when it is necessary to attend to the
evenness of the press, that the cheese may
possess a uniformity, of thickness The
time which the cheese ought to remain
in the press varies with the size. One |
which will weigh forty five pounds should
remain two days; one of sixty, three days
and one of one hundred, four or five days |
Nrequires turning twice a day, morning |
and evening,at which time the cloth should
be renewed. Care should be taken in re
moving it to preserve the surface OF the
cheese entire. The cheese being taken
from the press is far from being finished
1t requires to be turned daily, and rubbed
over with melted butter, In which small
quantity of annatto has been dissolved. -
The whole is to be put on by a soft cloth,
, by carefully going over the whole cheese
If to much butter is used, the cheese does
not cure so fast. What is required is to I'LL
up inequalities, free the surface from incip-
lent mouldiness, and produce a smooth sur
, face. The cheese room should have a tem-
perature of fifty or sixty degrees. and be
kept perfectly clean and dry as possible, 1t
is necessary to keep it dark, on account OF
f1ieS but free circulation Of air is important.
> Where cheese have not been pressed sutfl-
GENTLY, or when the curd has been scalded
too much holes are common, and whey leaks
/ out in such a case it is difficult to prevent
| the fly from depositing4 it's eggs When
shippers are found they must be cut out and
removed, and the vacant places filled with
a mixture of fine lime and butter, or tallow,
and the place coated over with the usual
dressing. In warm, sultry weather, the
dairyman must attend to his cheese room
necessarily neglect of one day might spoil
or injure several hundred weight of cheese.
| The business is laborious, and is better
suited to men than women. - Din i-aa
The secret in making rich cheese, depends
upon the success in preserving in mixture with
! the eurd, the cream for the cream of the milk
| is not coagulated by the rennet, and hence
Inore or less of it runs out with the whey, and
/ is lost. When this is the case, the cream will
| be found on top of the whey, and may be
| SKINNED off and made; into butter, and used
| for dressing the cheese. 1t is more oily than
| butter made from common cream, and hence
| is better adapted to this use than common
Ibutter. - -+' @Il s'it.i 13fo-ijol.El "a
! When rennet is added to cream it thickens
lit slightly, and the small quantity of milk
/ which is necessarily mixed with 1t appears in
small, coagulated granules. By standing, the
| thinner parts separate, but no farther change
|
! ed on the instant that the rennet is added,
which amounts only to a slight thickening. -
!. Now the cream that rises upon the milk du-
: ring the night when both mornings and even
1 ing's milkings are mixed for the cheese, ought
| to be SKINNED off. 1t would be,no saving to
| the cheese to let it remain it would most of
| it flow off with the whey, and we believe it is
| only the cream that remains in the milk which
goes into the cheese Hence, it is of no use TO
| add cream to the milk, notwithstanding the
| fact that it is estimated that one pound OF
cream will make two or two and a lfpounds
of cheese, the true quantity being proportion
| ed to the care with which the curd is broken
for the press and we may add here that In
1 working it, it should be cut with great care,
making even cuts without tearing, and that 1t
should not be cut till it has tirmness enough to
keep itself in sharp square pieces, into which
it is divided, itbeing understood that the cream
is retained mechanically merely in the coagu-
lated mass, hence, in certain stage, the rich
matter might be squeezed out entirely, for the
tendency of ca fein, or cheese, is to come to-
gether by itself to the exclusion of the other
proximate principle, the butter.
| We have dwelt now upon some of the essen
tial points in cheese making at considerable
length, with the hope of benefittmg some Of
our readers, who may be in the midst of their
harvest. Cheese is cured by drying. To Sc
cure it from injury during this process, II is
indispensable it should have been pressed SO
as TO eXpel the whey otherwise it will remain
prevents its drying; and what is more, imparts
to it tendency to decomposition. Large
cheeses even when pressed properly, consume
long time in drying, and are extremely LA
bic to undergo decomposition in the center
hence cheese, if seems to us, are full large
enough when they weigh sixty to sixty-fye
pounds, and for small families, still better at
thirty pounds. They ought to stand on clean
dry shelves, in an airy room, with current OF
dry air passing through it. Daily turning and
dressing is Indispensable, until near the close
of the season.
We will sum up, in conclusion, with the fol-
| lowing important hints:
l. Room for che sc should be cool, dry and
perfectly clean the temperature not over six
ty degrees
2. Milk to be strained Immediately after
milking. a.-
8. Milk should be set at eighty five degrees
of Far, and the less scalding of curd the bet
ter; it will affect the rich part, the butter or
the cream, and make the cheese puffy, or else
too hard and tough. .so'.4