The Kenosha telegraph. [volume] (Kenosha, Wis.) 1860-1888, 1870-08-11
CHEESE MAKING.


we lake Tue IOIIOW4HS 9eA1idCof VI one
Of Mr. Wizards lectures at the Maine
Agricu ruial College, from the Maine
Farme. it being prepared for that pa
per by me ofthe students at the College :
VIII, re large quantities of milk are
brougl to one place proper appliances
for its Immediate manufacture are need
ed. v thout these appliances the cheese
factory system would be a decided fail
ure. j isa fact that there are more In.
ventioi made in America than in any
Other 3untry. This is doubtless owing
to the readiness with which improve.
ments re received in this country. The
shute one of the new improvements.
1t is arrangement by which all the
Curd ~ be thrown from the vat into the
sink i moment It is used with sue
cess il the New Z ork Factories where
the hi hest-priced cheese is made. When.
the az his properly developed, the curd
Shoul immediate ely removed from the
vat. his removal could not be effected
rapid enough by the hands and this
defecl ed to the invention of the shute.
As til shute effects the removal of the
curd IRE rapidly than the hands, 1t con-
seque y secures a better cheese.
Al ISOLATION of neighbors may carry
on th manufacture of cheese on small
scale twenty-five gallons of milk will
make bout twenty pounds of cheese.
If th heese is small there is no need of
bar ,ge but it would be better to, use
one. he rind should be oiled with fresh
butte 20 keep it from cracking. The
chez should be turned every day and
rubb suartly with the hand to prevent
the 3se-fy from depositing its eggs.
Chez will begin to grow after four or
five :eks and will be. excellent when
abou six months old. The method Of
graf gcheese is as follows. Put cheese
to pr 5 and the next day pare off and
roug the upper surface by scraping
with ie end of the knife. The scrapings
and rings are then warmed with the
whe md curd being thoroughly mixed
and rred in. The new curd is then
add to the previous cheese pressed and
ther 'andaged, partly, to cover up the
seam. s ,f,org
A leap arrangement for a small dairy
wou be to make use of common tub
for vat Have hoop made 10 inches
in meter and 10 inches high, with a
follt er. The press may DE made of 10
foot .ank and some scantling. One foot
from dch end of the plank which rests
on t floor, erect two upright "A inches
apal Fasten one end of a piece of joist,
AKA Axe inches, and IA feet long, act
ing lever, to the upright on one end
by Il ans of pin. On the other end
viii moves freely between the other
two rights attach weight and you
have cheap and efficient press. Twenty
five ars ago such an arrangement was
in g eral use in Herkimer county, N. Y
o. e gallon wine measure will make
one ind of cheese Place quantity
of e milk in pan, set in a pan of
wat. and then heat the whole over the
stow Pour this warmed milk into the
tub It'll the mass attains temperature
offs degrees adding sufficient rennet to
coae ate the mass in forty or fifty
min s. Then examine it and if the
euro freak easily, cut into blocks twol
incl square, with the curd knife. Let
the ISIS rest ten or fifteen minutes for
the icy to FORM Then after breaking
witt he hands by gently lifting the
euro let the mass rest ten or fifteen
min rs for the curds to subside. Dip
off portion of the whey and heat, in
pan 3 before. In the meanwhile break
the urds gently to the size of small
chet uts, pouring in warm whey until
the rnperature rises to SO degrees.
The leave the mass at rest for half an
hou after which stir the particles until
they have firm consistency, and until
pre- ng With the hand they readily fall
apa Dip off the whey down to the
cur( md then strain the curd in a cloth |
Loo1 % L +haI
mas md after sailing at the rate of ~ |
Oun to 10 pounds of curd, put the
che . in press.
A er being taken from the press the
che, should be placed in sweet, clean
pla. and properly cared for. In
En- nd some people have a partlality
for ;ippery cheese but on the whole the
den nd is small Cracks in cheese
sno be filed before being sent to
maj It as such defects greatly lessen the
val of the cheese. Some think that q
dar ned room is the most suitable for a
cur room, it being less frequented by
the reese fly. But this is an error.
TIL uring room should be light room
fur she'd with plenty of fresh air. InI
Au, st and September the cheese-fy is
mo troublesome than in any other
mo in the year. The best protection
agi st them are cleanliness, sharp eyes,
an, good care. Shippers which have
beo ne located should be cut out The
raj ca should be washed with hot whey.
me of the painted cheeses are the
Dc lie Glouster, North Willis and Edam.
CT ses are painted as matter of fancy
th. they may bring better price in
th, aarket. OverdriYing and worrying
co, by dogs cause bad flavor in cheese.
A ,dly ventilated curing room will
eff every we'll made cheese. Security
Oh sc indicates fault in manufacture.