The Kenosha telegraph. [volume] (Kenosha, Wis.) 1860-1888, 1872-02-29
CHARACTER AND SHAPE OF
CHEESE.

wish to say through your valuable pa
per, the Western RuraZ, to the cheese
makers of the West, that q common fault
is that of making cheese too soft, and an
other is in pressing too thin. A year ago,
came from Central New York, where I
had been engaged in the dairy business,
to Lake Co., Ill, and have here manufac-
ured the milk from some 1900 COWS the
past season. After this experience, and
the visiting of many factories, and fire.
quently being in the Chicago mark ct, I
am certain that much damage comes from
soft cheese. Many Western cheeses have
TO be disposed OF from thirty to forty days
old, as it will injure, simply because from
its nature, 1t cannot be retained by ordi-
nary means in its ri pc condition, any more
than the mellow apple IN November, can
be kept till January. The result is that
large quantity of cheese is crowded upon
the market in a short space of time, over
stocking the limited demand, breaklpo
down the market, and the stock that re
mains on hand for month or two. be-
comes almost worthless. During the past
season have seen tuhs of this kind of
goods. Although rich in quality, thev
could not be kept, and being forced upon
the market IN such large quantities, it
often broke down from two to three cents
per pound, causing a loss to all parties.
The same cheese manufactured a little
irmer would have suited a majority of
consumers as well, even for present de
mand, and could have been kept backs
until the supply was needed, and been
disposed of at fair prices.
Were | to be chosen to improve the
Western market, my arst work would be
to notify every manufacturer to make all
cheese so firm that it could be kept until
it was wanted for use. By so doing the
cheese made IN six months could be used
all through the year, and therefore would
bring more uniform and better prices
This climate, being subject to sudden and
extreme changes, adds to the necessity of
hrm cheese. My experience is that it is
required much tirmer here than in the
East. When | say firm, I do not mean
hard and dry. Cheese can be made firm
by scalding higher, sailing more, and by
leaving 1t in the whey longer. Now, if
parties make these perishable goods by
scalding from 90 to SO . and sailing
from two to two and one half pounds, and
By letting it lay in the whey, until by tie
hot iron test it will commence to string, f
they had scalded from 90 to 100 salt.
ed from two and one-half to three pounds,
and let it lay In the whey until threads
were fine and numerous from the hot iron
test the result would be nearly the same
quality of cheese to the taste, but firm
andreliable at all reasonable ages
The past season visited some Of the
factories of Kenosha Co., Wis, where /
found some very fine diaries, neither soft
nor hard, but 1irm cheese that might have
been sold in thirty to forty days, or kept
tor months, as the market demanded, and
brought the best of prices.
In regard to the shape of cheese, I find
the tendency here in the West is to make
them small and thin Now it NAV not be
known by all manufacturers that small.
thin cheese-especially thin one, is in.
terror In quality. Nevertheless this s so,
and l have never seeen an exception. IL
will be found that cheese ten inches
thick will be of much better flavor and
quality than one five inches made from
the same vat of curd.
Still the cry of the dealers, as we'll as
the consumers, has been soft, thin, chez Sc
and at the same time they will reject them,
especially if old, because they have found
that this soft and thin cheese is some past
It's prime. Making cheese firm will do
much to remoxc the prejudice of age The
truth is that $1,000 have been lost in
making soft cheese, where $lO0 has been
lost in making hard cheese.
If Western da;rym will give due at.
tention to this matter it will fill our mar
kets with tirmer, thicker, and better
cheese, end their pockets with more dol.
lars Yours Truly.
L. n. BROWN.
Waukegara Ill.,