Vermont farmer. [volume] (Newport, Orleans County, Vt.) 1870-1877, 1871-09-23
Gbs 4airp.
LEAKY CHEESE.

A letter from n correspondent, under date
of June Sd. inquiries the cause of the serious
leaking of few days cheese made by him
just prior to that date.
Various causes lead to this result. The
most serious and frequent causeis over-sour-
ness of the curd, producing Il sour cheese.
Such cheese never cease to give the person
whose duty it is to take care of the cheese
all manner of trouble. They will drop whey
from the time they leave the press until they
are cut for use. Indeed it would sometimes
seem Ms though the entire cheese would
vanish into thin air" on account of this eX-
ccssive leaking. For such cheese little can
be done to improve their outward appear
by an Englishmap, who had seen something
of the system of cheesemaking in his own
country that sour cheese could be greatly ben
Gifted in quality in fact Invested almost Who'll
~ of their bad character by being buried in
ground for twenty to forty hours. / never
had faith enough in the theory to test the eX-
pertinent, and yet it is so easily tried, and
the effect of burying cream so marked us to
produce sort of butter, that | should be
glad to have the experiment made.
Another cause of leaky cheese arises from
their not being sufficiently drained when in
the curd sink, and then us soon us dipped in
to the hoop. subjected to heavy pressure at
once. A gentleman in the northern part of
New York, describing to me in II recent let
ter the cheese made by his cheese-maker
stated that-when the cheeses were cut, many
of fhap, cbn1uab at th. avta , #
and immature curd. and that from such II
cheese there would come from II pint to IL
quart of water or whey. This cheese-maker
was accustomed to put on all possible pres
sure us soon us lis hoops We're filled. This
hasty and excessive pressure formed sort
of coat of mail on the surface, which, to
some extent, prevented or retarded the out
flow of the whey. Other causes may have
helped to bring about such singular state
of things-such as the filling of the center
with cold, sour curd, in order to hide it and
yet save it; yet believe that much of the
trouble was caused by lack of thorough
draining, and by injudicious pressing.
When we consider the season of the year
when these leaky cheeses were made by the
correspondent first alluded to, we shall find
that cows are then very generally in heat,
and this causes II feverish and unhealthy con-
dition of the milk, sometimes to that extent
that it is scarcely fit to use for any purpose.
In my own cheese factory, have for years
noticed that cheese made in the latter part
of May and early part of June, if the curd
was carried to the proper degree of acidity,
would leak seriously for the first few days
after being carried to the curing room. This
state of things would last only n few days,
however, and the leaking would then cease,
and the cheese ripen regularly and satisfac-
torily.
This same cause for leaky cheese last mem
toned led me to disbeleve the accuracy of
that generally received opinion that June
butter and June cheese are the very best
made during the season. In 1862 when
began to manufacture cheese in II factory, |
was warned by the wise and astute cheese
buyers of that day against selling the June
cheese until fall; otherwise, the June cheese
being the cream of the season, there would
be difficulty in selling the September and Oc-
tober cheese, except mt II serious concession