Vermont farmer. [volume] (Newport, Orleans County, Vt.) 1870-1877, 1875-02-19
WHOLE NO. 22O.

Of salt TO twenty-five pounds Of curd and put
il to press. The best salt is poor enough for
cheese. l have had the best luck with Ash
ton salt, and my neighbors the same. Salt
for cheese should be some coarser than for
butter Many use rubber or wood rims or
rings in the place Of press cloths, one at the
bottom Of the hoop before the curd is put in,
the other at the top of the ourd to keep it
from pressing out. After it has been pressed
q few hours IL should be taken out, swathed,
and turned and thereafter pressed in the
swathe.
My experience Is, that that cheese COM
ing from the press should have cooler room
than Is required after it is three or four
weeks old. If cheese cures too slow it
will leak whey, and become sour and bitter.
If It cures too fast there will will puff spots
come on it, caused by gas, which you can
let out by running case knife into the puff
aud pressing it with your hand. 209 is
considered to be about right for a curing
room, and it should he under the control of
the cheese maker as far as possible regard
less Of the outside atmosphere.
There seems to be diversity Of opinion
on returning the cream that has been taken
off Of the milk before coagulation, some hold
ing that it can not be done. AS L have had
some experience in this direction l will give
it: From 1859 to 1864 had farm near
Elgin, ILL.,, aud kept dairy Of from 80 to
30 cows, and sold milk to milk pcddlers in
Chicago. In July and August of each year
there would be q surplus Of milk owing to
many people leaving the city during those
months, so that it was q necessity for farm
ers to handle their milk at home or take a
very low price for it. procured vat and
made cheese. | strained the nights milk in
to the vat and put cold water around it and
cooled it down quite cold, in the morning L
skinned off the cream and put it heating.
l strained the mornings milk in with the
nights milk and heated them together.
When the milk was about warm enough for
the rennet had the cream heated melting
hot, so that it was steaming and drops of oil
floating on its surface. now turned the
cream into the milk, put in the rennet, and
stirred it all together. 1t gave the cheese
very high color, and the cheese was better
than cheese | have made from milk coagula-
ted as soon as drawn from the COW. Cheese
u'ouO III IuiS way ueeus uo dunuVOlne'
The first cheese factory was built by Jes-
SO Williams and his two sons, in 1852, at
Rome, Oneida Co., New York. The produc.
tion of cheese in 1860 was 05,000,0 900
pounds, which was but slight increase from
1850. In 1870 it was 235 100000 pounds,
an increase from 1860 of over 125 per cent.
The product the past year has been 300,-
100000 pounds, of which 100,000,000
has been exported, leaving 2OO,O00,0OO
pounds to be divided between 40,000000
people, which would be but pounds to each
person.
In conclusion will say, that in making
cheese we know not what we put into milk to
coagulate it, We know not what changes it
goes through in curing, nor what we have
got after it is cured, and when we eat
piece Of cheese we know not whether it is of
animal or vegetable production.