Vermont farmer. [volume] (Newport, Orleans County, Vt.) 1870-1877, 1874-05-29
Gbe 4airp.
THE MANUFACTURE OF CHEESE.

will briefly relate some Of my experience
in cheese making for the last twenty-five
years. If we would succeed in any occupa-
tion we must love our work and with the
blessing of God on our labor we shall sue
coed. first commenced making cheese a
quarter of a century ago from the milk Of a
few COWS, made curd every day and we
pressed cheese once in two days. As |
had not had at this time much experience in
the business, made many mistakes and to
gain information upon the subject visited
those more expert in the matter aud learned
all could from them, after which | adopted
a plan that succeeded better. l concluded
that the whole milk must be used in order
TO make rich cheese, and that perfect
cleanliness was essential, in every particular
from the drawing Of the milk from the COWS
until the cheese is placed in the curing room.
Preparing the Rennet.
would select rennet only from young
healthy calves. They should have their last
milk at least twelve hours previous to kill
ing, and would then muzzle them to prevent
them from taking anything into their stom-
achs. IL the rennets are clean, as they
should be, would not mark them, but put
them in clean, sweet tub, cover with salt
from which sufficient brine will be made to
keep them in good condition. prefer keep
ing them one year before using. When
wish to use them take out of the brine sufh-
cient rennets for one week, turn them and
put in jar with salt, sugar and water, let
them soak at least twenty-five hours before
using, stirring and rubbing them several
times meanwhile.
would have two jars and after using the
strength from the first would add more salt
aud water, until the rennet was exhausted
Never let it stand and use it after it is not
sweet, as this is apt to injure the flavor Of
the cheese.
Method of Manufacturing.
use the Union Dairymen's Vat, into
which the nights milk is strained, cool down
to go degrees with cold water, which is
changed on becoming warm until the desired
temperature is reached. Skim the milk in the
morning. letting the pan containing the cream
stand on the water tank while the milking is
being done, draw off the water from the vat,
and before the milk is brought in fill the
water tank, start fire aud add the morn
ing's milk to that OF the night previous,
stirring it occasionally to prevent the cream
from rising | would then turn the cream
taken from last nights milk into strainer,
adding sufficient quantity of milk to dis
| selve, let the warm water in the tank into
water vat, raise the temperature Of the
milk to 80 degrees, and stir the cream thor
oughly in the milk, until it cannot be seen
i Al. Il kl.
coloring matter; stirring it thoroughly,
meanwhile using sufficient rennet to coagu-
late the milk in thirty minutes, cover the
vat with cloth while coagulation is taking
place.
When the curd is firm enough to press
upon with a finger without adhering,
would cut it with sharp four-bladed steel
knife, in both directions, and then cover
with cloth while the curd is setting. AZ
ter half an hour the whey that rises on top
of the curd may be dipped of, after which
it should be turned over very carefully with
a tin scoop, allowed to settle, the whey that
rises taken off, the curd cut with the knife
and again turned over carefully with scoop,
for if handled carelessly the cream will run
off with the whey, giving white appearance,
which must be avoided.
proceed in this way until | have sufi-
cient whey to cool the curd before sailing
for the press. The curd is now firm enough
to commence cooking, when the heat is again
raised gradually while the curd is being cut,
stirred and turned, so as not to stick on the
bottom of the vat, or adhere together, raise
the temperature to 92o or 98e Just as
appearance OF the curd indicates if too
firm and breaks smoothly, is not wheyey
and does not. adhere, | conclude it is
cooled sufficiently. then cover with a
cloth and let it rest, turning over once or
twice in an hour then draw off the water
from the water vat, adjust the curd, strain,
draw off the whey, fll the water vat with
cold water, put the cold whey on the curd
and stir it up thoroughly then adjust the
elevator, draw off the whey from the
curd, dip into the sink and salt with two
pounds to one hundred of curd, stir it up
and put in the press. After pressing "A
hours it is ready for the curing house.-Read
al E'sosburgh Board Meeting.