The Middlebury register. [volume] (Middlebury, Vt.) 1850-1882, 1870-12-13
Agricultural department.
BY ALBERT CHAPMAN.
Premium Cheese.
How rnosn EXHIBITED AT ThE y. V.
SrATr Fam WE'RE MADE.


The. preni,n niI cheese at the recent
y. Y. State Fairwas awarded to Wrights
Factory Of Whitesboro, Oneida Co, N.
Y. This factory has always had good
reputation in the markets, and it will be
Of interest, perhaps, to our readers 10
rive the process Of manufacture. AS we
we're upon the committee in making the
awards, we are able to say that the COM
mittee -- after testing carefully all the
cheese entered for premiums--at once de-
cided in favor Of Dr. Wrights cheese
The ehecses entered by the North Fair
field Association, Herkimer Co. N. Y,
was entered only for exhibition, and there
fore did not compete for a premium. The
samples shown were Of the finest descrIp-
tiou. and the Committee recommend
ed a Certificate of Merit, or premium, as
equal to any samples at the Fair. We
hone soon to obtain and print the method
# manufacture adopted at the North
Fairfield factory. Meanwhile, we give
the process practeed 1T the Wright iacto'
~ as given by the proprietor DR.
Wright
II will lie seen chat the method OF pre-
caring rennet differs from that at other
factories, though we do not consider the
plan adopted in any way superior to other
plans in use.
PREPARATION OF RENNETs ron USE.
Three earthen Jars are procured num-
bered and placed in line three days be-
fore the preparation is needed. In num-
her one, as many rennets are placed as
are found BY experience to be needed each
Jay. which is about one good rennet for
each vat of milk of 1000 pounds. A small
quantity of sour whey, and ene.half pint
Of salt is placed in the same jar
The next day the rennets are rubbed
ont, and placed in jar No. 2, with whey
and salt The third day the rennets in
No. .. are rubbed out and placed in jar
No. 3, with whey and salt, and those in
No. |, are placed in jar No. 2, and the
same number of fresh rennets are placed
in jar No. !. ;,
I'VE now use the liquid from jar No. l
each day, at the same time rubbing out
the rennets and putting them in other jars
as before, and dipping the same quantity
of liquid as used from jar No. ) to jar
No. 2, and from jar No. 2, to jar No. /,
each day putting the same number OF rem
nets into jar No. I, and the same quaint
ty of whey and salt in jar No: ). The
rennets in Jar No. 3 are rubbed ont and
removed every few days.
MopE or MAKING CHEESE.
The nights milk is drawn into the watts
and cooled to Go by Austin's Agitator
and running water The mornings milk
is run into the vat, and the whole heated
TO n when the rcnnet and annotto are
stirred in.
\ g soon A. the coagulated milk will
break smoothly over the finger, and be.
fore it is very hard, cut and cross.oat,
but rather closely Heat by dry steam
TO 96o or 9So in the mean time, stir
with rakes to prevent packing. Let it
remain until the whey is slightly acid
Draw off the whey and pack the curd on
each side of the vat to drain, air, and
acidify
Next cut the curd in square pieces and
reverse those next to the side OF the vat
placing the others on them also reversed.
when the curd is quite acid. pass it rap.
idly through curd mill, using steam
power, and Immediately salt, using from
two to two and a.quarter pounds of salt
to one hundred pounds of curd, thorough.
iy incorporing the salt, and pnt to press
directly.
Press twenty Hour hours,and remove to
the curing house, turning daily for three
weeks, and then every other day. Sell
when from thirty 10 forty days old to
good Judges and responsible men, for the
highest price cheese are going for in One
ida county.