Ashtabula weekly telegraph. [volume] (Ashtabula, Ohio) 1853-1873, 1870-07-02
Mr.. Andcpson's Column.
Our Cheese FACTORY.
NUMBER TWO.

blades, Ike lauUcIt - lh1h pia'tu luIVuEh !
the tbickened milk, lcngthwise. 50 that It lies
in sheets laid on each other Of some half mn
inch each In thickness; and this Is followed by
,notter knife with fifteen blades, also about
half an inch apart, arranged pcrpencicularly,
which Is passed through lengthwisc and cross
wise. leaving little chunks Of curd Of half AN
inch enbe After this The whole mass is turn.
cd up. and the perpendicular knives are used
fiji the particles OF curd are about like kernels
Of corn.
The curd so cut is then brought up to heat
of 90 deg. f., after being well stirred up, and
Is allowed to stand for 20 or 25 minutes. 1t is
then once again stirred up and the heat raised
TO 100 deg. at which temperature il is allowed |
10 stand till the curd is cooked" and the |
whey begins TO change.
While this is going on, can speak Of other |
matters i'm the process.
The watts are long and large, lined with tin, !
and resting in lower vats that contain water
which can be heated by steam. All the heat
ing of the milk is done by this process, so
that there is no danger of burning it. The
milk is also cooled by the water under the
vats, which can be easily changed-a stream
being made to run in, while the surplus runs
out through faucet, and is carried away by
little gutter that runs across the room near the
centre. and toward which the floor slopes
from both sides.
The stirring up of the curd is performed by
the hands and arms of the men and took
special notice as to the cleanliness Of the
hands, arms and fingeS- nails Of the men when
they began this process. ct will he a comfort
to cheese-eaters to know OF this) Mr.. Briggs
had, however, cute little rake which he used
at later stage of the curd-manpulation. l
should think it was an admirable contrivance,
and was surprised to hear that 1t was not pat
entcd. Almost everything is, nowadays, even
if il is not good for anything.
While am on this matter Of cleanliness, |
may rs well speak of the general sweetness OF
the fnctory,-since / want to, sometime. 1t
was a comfort TO see how scrupulously neat
everything was. I spoke of it, and was told
that things must be clean TO secure good
cheese. Well, what mercy it is
When the curd was ready for removal from
the vats, pail punctured like seive, or a
strainer, was put into the edge of the vat and
into this was placed one arm of siphon
while the longer ann entered the mouth of q
large tunnel which stood in hole in the floor
; and which connected with the drain running
to the whey-vat outside
The whey of the vat, which lies above tho
, curd, rapidly passed off in this way the vat'
being so arranged that they can be tilted
when desired and the cream colored curd
like lot of golden corn, lay exposed.
=, The whey, drawn off in this way, passes
r down through an under ground passage, TO {
vat on the sidc-hill, where it is afterwards
pumped up for the farmers to carry home t.
s their pigs-a savory diet after exposure TO th'
y sun for day. But all is not so pumped out
'f and on what remains Uses scum that mus
If be worse than "the nasty thick yellow scum
&c that rose once on the milk taken at the 81
IS Nicholas, and for which the proprietor is sal
s. to have turned off his new milkman. Thi
y matter which rises to the surface OF the iei
ot menting whey is skinned Off and by cookin
s. forms the oil which is used for amounting tn
lt cheeses after they are made and during tn
rs process of curing AS saw some so boilin
he down, tout of doors9 did not feel called o
IN to eat it, so cannot tell if it tastes as badly
- it looks,-or smells.
IT, While the whey was being run off in I'll
Ill way have described, long, sink-like col
d. Germ for draining the curd was run up to I'll
e. end of the vat containing the curd. This WI
e. on rollers Qttle wheels) and in it were sla
iy put closely together and raised alittc from I'll
es bottom so that the whey could pass undo
We meath them Over this was laid large strai
n ing cloth, the edges lying over the sides of Il
el' draner; and into this cloth the curd VI
elF thrown, being dipped out of the vat with
pail, and, at the last, with dust-pan min
yn the dust The whey ran out through fauc
in one end of the drainer and into the tunr
he in the floor of which have spoken before
It's After being Thoroughly freed from t
of whey, salt is sewn over the curd, and t
so whole is worked up with the hands till I
On salt Is thoroughly incorporated. Mr. Brig
ace tells me the rule is, two and three quartz
d- pounds of salt for 1000 pounds of milk
be Now the curd was ready for the press
vn- which are arranged along two sides OF
the room only thirteen being available up TO
Ugh day visited the factory last
ian The hoops seem to be of iron vulcaniz
hat FIRMLY rivcted, and the presses are little IL
re- screws-one for each hoop, placed in amass
of beam, above the beam on which the ho'
this rest in pressing. A cloth was laid over
,vc- hoop, and this was pressed down by circu
,me tin, made TO slip into the hoop, so that 1t
hill held securely in place till the curd was pou
lro' in, when the tin was drawn out This
out another ingenious thing.
,cks Two kinds of hoops were used, one ing
ex- and narrower than the other. This high no
ton | was told was for making what is cal
With "Che,ifer cheese" (which is an English che
ica- made in America. suppose from this rea
mi it is much better cheese than the oti
It of though it is made from the same curd and
ubt, precisely the same process-half the curd be
its turned into the Chedder cheese hoops,
en- half into thelow, wide hoops. II you wan
GER buy any extra cheese, therefore, by all me
get Chedder rather than one OF the CONN
and Western fiat kind
A green cheese weighs about 5S lbs,
lari- made here, and found that 30 days cui
ight, lessened the weight some three or four
,ung only. The cheese ale kept in room al I
will perature of about 70 deg. and are turned
Mr.. rubbed every day-often with the deiecu
A. oct l,n whey (Duflteu DV II