The Fremont weekly journal. [volume] (Fremont, Sandusky County, Ohio) 1867-1877, 1870-11-11
How to Start a Small Cheese Fac
fOF-U

L
tory.
We have had many inquiries as TO
the proper mode Of construction, and
cost of materials and outfit required
for q small cheese factory, capable
of using the milk of from thirty to
fifty COWS. Cheese making is a pro
fitable business when well managed,
and there arc many places where
there is not perhaps one person with
energy and capital enough to start a
factory on large scale, yet half a
dozen neighboring farmers, by unit
ing together, could make very good
thing by turning the milk Of
their cows into cheese. Even IN the
best dairy districts of New York
State, it is beginning to be discover
ed that very large factories do not
succeed the best as the unavoidable
necessity Of lSinging much Of the
milk long distance, often by rough
roads. in bad weather, causes the
different messes brought in to be Of
unequal quality, and much uncertain
ty in the process Of manufactures
results.
In locating the factory, the first
requisite is to have 4 good supply Of
pure cold spring water, and, ifpOssi-
bIe. so situated thatit can be brought
into thepremises by the force Of its
own natural flow through an inch
pipe, at a hight above the vats that
Will enable them to obtain full sup
plv at all times, when necessary.
Every provision must be made for
cleanliness, by so locating the build
inc that it has a slope on one side
at least sufficient to enable drains to
be made that will readily carry of
all rain fall, or any snperabundlnt
moisture from the soil, as well as
the washings, whey, DC, from the
interior of the building itsels. IfI
swine are to be kept to be fed on
the whey and other refuse, they
must be located far enough to the
north east of the factory to prevent
anv risk of bad odors being blown
towards or into the building. The
size of the building may vary, &C
cording to circumstances, from 80
feet BY 10 70 40 feet by 20, but it
should be a paralIelogram, divided
in such way as to leave one end
for a curing room, and the other for
4 making and pressing room, with
the vat extending across at the eX-
treme end of it. The walls should
be at least ten feet high to the plate,
and the curing room is to be divid-
cd off by solid partition reaching
up to the roof, and entered by a
close door. A door should also be
made so as to admit of entrance from
the outside. This is necessary in
order to prevent the vapor from the
whey getting into the curing room,
and so retardiDg the drying and cur
ing of the cheese. The curing room
NAV be made Of two stories, if de-
sired, and the upper story be lathed |
and plastered, and a small stove put |
in toheat the room during the spring |
and fall, when the weather is cold |
and unfayorable for the curing pro
cess.
The building must have plenty Of
windows, at least three oIter doors, |
and good ventilation secured in the
make room by having it open to
the roof, and a small ventilating tow
er with louvre bars put at the top. |
The sides are to be either battoned |
or clapboarded, aud tight floor
that can be easily kept clean is nee
essarv. At the end next the vat is
to be platform for receiving the
milk from the outside, through a
small door that is at just such a
height from the ground as will en-
able the cans to be readily lifted in
from wagon outside.
The cost of the building will de
pend on the price materials, but
it need not be much, and if put up
bv the patrons themselves, assisted
by one carpenter, it will cost still |
less. They can also construct the
brass frames, which should be strong,
heavy, and substantial, so as not to
warp or spring.
For small factory, watts with
are the most economic
al. A self heater needs no boiler or
work, simply a stovepipe to
conduct off the smoke, and half a
dozen cords good dry maple, split
fine, run one entire season. Tables
are preferable to settlers and ranges,
and can be made by any carpenter.
So much depends on having the
cheeses of an exact size and true
ness in weight, that good hoops and
are essential. Small-slzed
are most in favor The curd
sink can also be made by any car
penter, but it is imported that it
should be constructed out Of clear
and well-seasOned pine, planed
smooth, the bottom being one and Il
half inches, the sides one inch thick,
the legs strong and well braced, and
running up to the top edge Of the !
sink, which should stand three feet e
clear of the floor The size of the G
sink Is often puzzler, and must be c
raouIafad bv the nur,ho, 9 70