Vermont watchman and State journal. [volume] (Montpelier, Vt.) 1836-1883, 1870-06-29
How Prize Checsc is Madn.

Having taken three first premiums at New
York State Fairs on American cheese, and
having been requested to impart my system
OF manufacture. ! will now try aud do 80.
In the first place we keep every vessel and
everything connected with chocse-making
scrupulously clean. use one of Coopcrs
cheese watts, with Rocs heater combined,
Youngs curd.knic and llcrkimcr county
cheoso-prcss.
We are careful to have our milking done
in clearly way. If necessary we wash the
cows bag with water, and wipe dry before
milking, never allowing the mixer to wet or
moisten the cows toats with milk We strain
the evenings milk through two thickncsscs
Of cloth into the checsc-vat, having previous
| ly fllol the space between the two watts with
cold water, aud il The weather Is extremely
warm, We change the water during the night,
generally before retiring to bed.
/ The milk is stirred gently until reduced to
So or 20 degrees, when it is left until morn
ing when the cream is skinned of and mix
ed with warm morning milk and stirred until
melted, when it is passed through the strain
or into the vat to be mixed with the evenings
milk A fire is made in the stove connected
with the vat, so thatby the time the milking is
completed the heat the milk in the vat will
mark 50 10 81 degrees, the milk having been
gently stirred most of the time after the fire
was started, So as to have the evenings and
mornings milk and cream well mixed We
add the rcnuct at - deg. in hot and 50 in
cool weather shutting OIL the heat at this
point The quantity Of ronuct depends on
lbs strength we wish to use only enough to
bring the curd in from 80 to IS minutes.
We do not color our curd, think that it in
jures the flavor, and is % practice that should
be abolished, auuatto, with which the curd is
colored, being so often adultontcd with red
lead.
When the curd will break with good
clean fracture we cut it both ways with the
. curd knife, which will leave the curd stand
ing in half inch columns The heat is now
applied or started, and when the columns Of
curd will break clean over the finger, leaving
no soft milky curd we stir or lift the curd by
passing both hands under it, very gently
raising the bottom curd to the top, and SO
break and mix itup. We then let the curd
rest few minutes. stirring it occasionally
with the curd board until the curd hardens~ a
little and the heat has risen to 80 degrees
when we cut the curd very gently at first, moi
so much so as the curd hardeus as the heat
rises we cut the curd until it is about as fine
az the size Of wheat or barley.
Ofcoursc we do not do this in a hurry, aud W,
occasionally let the curd rest it should b,
> done with great care so as not to work ou
the cream this cutting process will take from
one to two hours, When the heat has riser
to 100 degrees we shut it off, stirring tn,
curd frequently 80 that j, will not settle Of
the bottom Of the vat.
We cook the curd until it loses its milky
glossy appearance, feels little firm in Ia,
g hand, the particles Of curd looking it'll,
r contracted or shrunkcn, readily falling apar
I after pressing handful together, and tn,
whey if all has been done right will have
' green shade. We now put the curd straine
p in the vat and run off the whey then. st
and cool the curd before we apply the salt
$ breaking the Jumps if any, making it fine an,
o lively using two and half pounds Of Ashton
salt for one hundred pounds Of curd; mix j
thoroughly and do not put it to press unit
, cool.
Press the curd two or three hours; thei
take out the cheese, turn and landage it, re
turn it to the press, and let it remain unit
the next curd needs its place, having been il
the press about twenty-four hours. Tn
= cheese, after being taken from the press, i
:. weighed and put on the rack to cure tn
G next day it is creased with the oil Of butte
made from whey colored with annatto, ant
kept at about seventy degrees, turned ant
rubbed with oil daily for three months, wher
they are fit for market milk from thirty
t to forty cows.-M +. Myers, Saratoga Co.
D NJ y, ia Country Gentleman.