Dodgeville chronicle. [volume] (Dodgeville, Wis.) 1862-current, 1870-09-23
The Quality of Cheese.

I! That cheese possessing the same flavor
will suit the taste of every person is not
even to be presumed. One person likes
a mouldy cheese; still another likes that
cheese best which possesses the greatest
degree of animation, apd other persons
relish kind of cheese that will affect the
sense of smell at a great distance. AS a
| general rule those individuals who like
their drink little stronger than nature
designed it; those who use tobacco or
sharp pickles, and those who like their
food highly seasoned with pepper, will
| relish a sharp favored or stl ong cheese
best. But until cheese making is better
understood by many who now practice it
than it is at present, the markets will be
well supplied, at cheap rates, with all the
mouldy, strong, and "odious" cheese that
these classes of customers will require.
With the same degree of progression in
the art of cheese making for the next ten
years, however, that we have made during
the ten years just passed, we shall be able
to supply all of our customers with an
article that will meet the demands of an
educated and refined taste.
In making cheese for market it should
be the object and aim of every dairyman
to make an article suited to the best mar
kets in the world, and pleasing to that
class of customers who willpay the high
est price for it. I viii endeavor to de-
scribe that kind of cheese, and venture
the prediction that the market will
never be oversupplied with cheese that is
really fine, nor will it be sold for price
much below the cost of production.
II should attempt the description of a
first-rate cheese, I would say that the rind
should be whole, smooth, and as soft to
the touch as velvet; that the color should
be precisely what the milk would give it,
with the aid of the atmosphere while it
was making that it should be firm and
solid, yet mellow; that it should be melt
ing in the mouth, with downward ten
dency, being able to pass the palate SO
easily that no effort on the part of that
sensitive organ would be required, and
leaving after it the taste of nice sweet
cream. Cheese of the best quality will
always, when eaten, leave an agreeable
and pleasant sensation after it, as the
taste expires or fades from the palate. I
may here remark, that what is true in
this respect, in regard to cheese, will hold
good in regard to all other kinds of food,
and even to medicine.
4toW IL tuG lOlCSo1AS PAOPOoioAOA W
correct, every dairyman viii see how diff
cult an over production of good cheese
will ever be, with so small an area of
really good cheese producing lands. And
again, how easy to overstock and even
glut the market with that quality of
cheese, of which no customer will ever
desire the second mouthful. 1t may be
little surprising to many dairymen that
this good cheese, SO desirable to the con-
sumner and SO profitable to the producer,
contains, when new, about 40 per cent
water. Yet this is a fact. Then with the
right proportion of water the greater the
quantity of cheese produced from given
quantity of milk the better the quality.
The fact viii appear self-evident when we
consider that whatever waste is made in
the manufacture of milk into cheese is of
the butter, for the reason that it is the
lighter portion, and whenever not held
in combination by the curd, viii rise to
the surface, and float of on the surface.
So also when the butter is held by the &C
ton of the rennet, and afterWard released
by the process of manufacturing, the loss
is inevitable, for whenever separation
takes place q reunion is utterly impossi-
bic, ana the loss much more than equals
the value Of the butter in the effect on
the quantity and quality Of the cheese