Vermont watchman and State journal. [volume] (Montpelier, Vt.) 1836-1883, 1868-06-24
Double.Curded Cheese. ..

The same system is used by all dairymen
/ in the manufacture Of cheese, yet varied
enough in some Of the apparently non-essen-
| tal parts to materially differ the quality Of
| the production 1t has always been consid-
cred an easy matter to make good single
curded cheese from sweet new milk, but somc-
what difficult to manufacture a first class ar
ticlc from two curds. The trouble has aris-
Gu from failing to get the old and new curds
so worked together as to make the cheese Of
even texture and pleasant flavor.
Having had a number OF years experience
ia manufacturing double-curdcd cheese, and
succeeding in making an article that brought
the highest market price, We will give our
aioduS opcrdadi
/ Tne milk is set in the vat and kept cool
d ring the night, aul the cream taken of in
| ihe morning to which is added enough warm
water to thin il sufficiently to pass through
The milk straincr, aud returned to the vat be-
ore the mornings milk is put in. Hot Wa.
ter should never be used to thin the cream,
.or it will melt the cream, and the oil viii
puss of with the whey.
The milk is heated to 80 degrees by the
thermometer, (uever guess at it, aud enough
rennct put in to coagulate the milk in thirty
minutes. The curd is cut and allowed to
stand until the whey rises up around the sides
OF the vat, aud spreads over the surface then
heat is gradually increased, and the whey
carefully worked of, until the thermometer
denotes 1913 degrees.
The scalding is continued without further
increase Of heat, until the curd is worked up
60. ,,l ,,, ,,t,,os d, ,It mot chou, . -, m, =
pearance when broken open Care is always
taken when working the curd not to handle it
severely enough to change the whey from a
clear transparent green to a milky color.
Ahcr the curd is sufficiently scadcd all of
the whey is drawn of, aud the curd worked
up until cool, dry, aud the particles as fine as
wheat kernels then common sized teacup-
full of salt is put into every fifteen pounds of
curd The curd is kept until the next morn
ing in wooden bowl, covered with cloth,
and stirred once or twice during the time to
keep it from packing. After the second curd
has been prepared as the first, and ready to
take from the vat, the two are thoroughly
mixed and put into the press.
Very many cheeses are spoiled by wrong
management when pressing the weight should
be put on lightly at first aud gradually in
creased until all the whey is out then any
amount of weight will do no harm. If
heavy pressure is put upon the curd when
FIRST put in, the whey is forced to the center,
a rhine formed on the exterior, and the conse-
quence is eaky cheese. After being press
ed from four to six hours, the cap is put on,
the cheese turned, and kept in until the press
is wanted for the next curd
As soon as the cheese is taken from the
press it is placed where current of air can
not strike it, for if the wind is allowed to
blow upon it but few moments, fine checks
will appear in the rind, giving the skipper-Ay
chance to make her deposits As soon as
the cap head is sowed or pasted on, the cheese
is creased thoroughly with hot lard or whey
butter, containing enough yellow ochre to give
it rich color All Of the cheescs in the
dairy house are rubbed and turned daily. and
creased as often as they appear to require it.
--Cultirdtor