The Hancock Jeffersonian. [volume] (Findlay, Ohio) 1857-1870, 1869-06-18
Cheese Manuractory.

Cheese ManufactOry.
The thought has often occurred 10 us, since
becoming n resident of Hancock county, that
our land is peculiarly adapted 10 dairying pur-
poses, and that the production OF cheese, es-
pecially, might be made source Of great
Lrqft Il cur county. We have talked with
some OF our citizens srhp are aSsted IS 20 the
adaptability of our soil and CLIMATE for this
purpose, and they speak encouragingly with
regard to the feasibility OF the plan. We VEN
ture the assertion, that there is no business in
which any of our farmers could embark in
which they could reap as large return for the
money invested. Before the war, the manu-
factpre Of cheese was considered a good thing
hy dairysen on the Western Reserve, at nge
cents pound. il now retails in this place at
twenty-five cents per pound.
Our Crawford coo....ntv neighbors have EN-
barked in the business as will be seen by the
following extract from the Bucypus Journal,
OF the ith instanty
"Only a few weeks ago ave announced that
Messrs. John J.. Monnett apd Dorsey LgdYig
contemplated establishing u cheese factory in
this county.
"The enterprise was then only just contem-
plated. Since then these gentlemen have
pushed il with all the vigor and activity that
characterizes them. An agent was employed
to purchase cows, a builder 10 put up a fac
tory an engineer to fit in team-works, an ex-
periepced man 10 operate the factory, anq
long before the majority Of our citizens are
even aware that the enterprise has been deci-
ded upon, the buildings are up, and the factory
is I'm full operation.
"Weexperienced much pleasure and instruc-
ton from a visit We paid the factory this
week.
sour first impression on entering the build
ing, was the pleasing sensation of freshness
and cleanlipess ihat perg a.iei the s'hpla build
ing; every thing appeared as neat and
clean rs q good honse-keeper's kitchen, Just
after she had cleaned il up. ,
ave were, therefore, decidedly surprised 10
find near a hundred of fine cheeses already
made and placed in the curing room; and
shelving already up, to receive fifty tons Of
eheeses, il necessary.
Messrs. Monnett and Lndwig are at present
using the milk of abopt seyepty cpYs; fom
these they make three cheeses of about GO lbs,
each, per day.
"This milk is poured into large tank where
il is made to become perfectly cool; next il is
heated to about So, in which condition it is
curaied by the introduction of rennett, prop
erly prepared. Fne earis fhAs male, afteT 10
borfous manipulation to separate the whey,
are formed into cheese, but not before they
haye been kneaded, drained, strained and
worked for hours.
these processes are carried on in large
tanks, which are kept as clean and bright as
lady's tin-ware, by the care of Mr. Nicholas
Sweet, the foreman of the factory. They are
finally put into the cheese moulds and SUBJ
jected to pressure of several pounds, increas-
ing gradually to two or three hundred weight.
;ar shout farty=elght hours, aiitsr WHICH they
are taken TO the cnripg-room where they are
covered and carefully tended, being creased
and turned from day to day, until they are
'ripe" and ready for the market.
..The whey from the milk is conveyed in
troughs, to vat in an adjacent field; from
the vat It is pumped into trogghs and greedily
sucked by fine lot of hogs; we noticed also
that several promising calves went for it with
avidity, and sucked it in until they became
animated syphons. Our books tell US that
this whey mixed with a little meal possesses
very fine fattening properties.H