The Rutland daily globe. [volume] (Rutland, Vt.) 1873-1877, 1874-06-08
The Manufacture og Ciic.,c,

| will briefly relate some of my cNpcri-
cnce in cheese making for the last twenty
five years. 1T we would succeed in any
occupation we must love or" W0ri, and
with the blessing of God ON our luh0r we
shall succeed. | first commenced making
cheese II quarter Of 4 century ago from the
milk of Il few cows. made q cr"d every day
and we pressed cheese once in two DAYS.
As had not had at this time mitch expo
riencc in the business, | made many mis-
takes and to gain information upon the
subject svisited those lnorc expert in the
matter and learned all could from them,
after which | adopted plan that sjlc-
ceedcd better. | concluded that the whole
milk must be used in order to make a 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 TIE EENNET.
| would select rcnnet only from Young
healthy calyes. They should have their
last milk at least twelve hou"s previous to
killing. and would then muzzlc them to
prevent them from taking anything into
their stomachs. If the rcnnets are clean,
as they should be, would not mark them.
but put them in clean, sweet tub. cover
WIFI SAT- HUN WHICH StIliCICIl DlIllt VIII
be made to keep them in good condition.
| prefer keeping them one year before
using. When | wish to use them take out
OF the brine sufficient rennets for one week,
turn them and put in jar with salt, sugar
and water, let them soak at least twenty
live hours before using, stirring and rub
blng them several times meanwhile
| would have two jars, and after using
the strength from the first would add more
salt and water, until the rcnnct was en-
hausted. Never let it. stand and use il
after it is not sweet, as this is apt to in lure
the flavor of the cheese.
METHOD OF MANUFACTURING.
use the Union Dairyman's vat, into
which the nights milk is strained, cooled
down to 60 degrees with cold water, which
is changed oil becoming warm until the
desired temperature is reached. Skim the
milk in the morning. letting the pan con-
tanning 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 a fire
and add the mornings 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 Il sufficient
quahliiy OF miik TO dissolve, let the warm
water III thc TANK ihto Wafer vat, raise The
temperature OF the mIlk to 81 degrees, and
sur inc cream thoroughly IN the milk, un-
III II cannot be seen on the surface, then
add The rennet and coloring matter; stir
ring II thoroughly, meanwhile using suili-
Gent rehhet 10 coagulate me mix IN thirty
minutes cover me val with a cloth while
coagulation is taking place
When the CurU il firm ruOuWh ia prpeg
upon with a iinger without adhcrin", |
Wouid cul !! WIN II sharp toufbladcd
steer kniie' IN noth directions, and then
cover WIN acloth While the curd is setting.
Aiter nan AN honr the whey that rises on
top OF the curd may be dipped off, after