The Rutland daily globe. [volume] (Rutland, Vt.) 1873-1877, 1876-09-28
Che 2utland gailu 6lohe
THURSDAY, SEPTEMBER 90, 1876.
FARM AND GARDEN
Tho Cheddar Method.

ChCddar cheese can be made in this cOun-
try as in England He managed factory
in Dcrbyshirc, England, last year, making
his cheese on the cheddGr plan, and selling
it at a greatly advanced price over that
made on the American plan, and he has
proposed to test his views by making a
few cheddar cheese at our factories in Her
kimer county, and thus by forwarding the
goods t. England in CONNIE elton wi h the
best cheese made on tho American plan, at
the same factory, allow the difference, if
any, to be determined in the English mar
liets. He kindly furnished US with notes
upon cheddar cheese making at factories,
from which we make up the following
points:
The nights milk is delivered and pet ia
vats-sbout half the quantity in each That
will be required for it when set for coagu-
lation Then set the agta'or at work and
turn on cold water around the milk, cool
ing it down during the Diyht to between 60
aud 20 deg. Farenheit, according to the
state of the atmosphere. The aim Of the
maker should be to regulate the cooliog
by the indications of the thermometer used
for giving the heat of the air in the man
ufacturng room. 1t the latter shows a
high temperature, cool the milk to a lower
temperature; if low, cool the milk less,
nsng less water, or using it shott time
In the morning delivery the rakes (agila-
| tori should not be removed from any vat
| until the whole quantity Of milk Tor that
vat il in it. The mixtule of mornings and
nights milk may be left--if time is not n
| matter of consequence-for n longer stir
| ring with the agitator, exposing 1t 10 the
air. 1t is clear that to rob the milk of an
| imal heat and cdpr by exposure to tie air
| is necessary or accessory to the products, n
| of fire favor in cheese. II it be practl-
cable, lei the milk both of morning and
evening be carried from n wcighlng-can on
an elevation of s to 10 feet and ALLOW cd to
| fall distance OF or {, ct into the vat
through slrainer. II this latter be done
| the former suggestion need not he C arr, d
out. Now remove the equator AID heat
| the whole mass to from 7S 90 50 deg. F.
| this also being regulsted by temperature of
manufacturing room. stirring the milk all
the time with Il breaker, not violently but
| sufficiently to expose it to air and prcsent
cream rising
X met is now added, and in the use Of
rennet the golden mean should be Obtain d
Mi her too much beat and not enough
re net, nor too much lebnet and sut
| tiri, mt heat, the action OF each being tota |,
different in character. Sour whey is al o
added-this depending upon the state Of
the atmosphere and season of the year, less
being US, q in summer than in spring aud
autumn, as ac'dity orignated by using sour
WHEY ia developed more rapidly by hest
then in cold weather, though more applied
heat will not produce in til mil the same
change as sour whey. The amount used
RAM es from one quart to two or three gal
| Ions for every five hundred gallons of milk
| under diff rent circumstances. No gencf-
al rul9 con be gwen, In cod weather !, Is
well to cover the watts at this point with
cloths, To asst t the c1agulaion, though the
cloths should not be thick or very clDse in
texture, 10 order tbat the air may have fair
access to the milk, the Goth acting Ike
resplratpr The windows should be closed
if near the milk ard 10 heavy draf OF air
be admitted at this stage, nor, unless in
summer, should they be opened again until
the commencement of the cooling proc i.
The room should be ventilated by small
louvres near the ceiling and as far removed
from the milk rs p issible, the aim being to
preserve The air fresh and cool without per-
mi,t ny it to Influence by ret ,rding the de-
veluplug process in the manufacture. At
the expiration of from As to 60 minutes the
curd should be formed and fit to operate
| upon. The cheddAr knife is now used. 1t
| differs from the American Knife, there be-
| ing but two blades set six inches apart
| The curd ia cut across in square checks of
| six inches each way, and no horizontal
knife used. The skmming dish, which re-
| semblcs somewhat a common SKINNER,
| now comes into use. With it the bll cks
| of curd are turned over very slowly, caus-
| ing them to split iuto small pieces and cut
| ting rs lit AS possible Tie use of this
instrument snd the breaker must be learned
| by practice and oral ustru, ton. After
| going over The whole vaitwo or three times,
| gradually increasing in speed, the SIX M
| naing dish is laid aside and the chedd II
| breaker is brought into use. This is a
shovel-shaped implement, with long nan
| die. the part corresponding with the blade
| of the shovel being of wire. passing through
light frame OF steel with sharp edges.
| The breaker is held at first in slaning
| position ald worked slowly about, beng
careful to keep it under the surface for
| some time after starting and gradually in-
cfeasns the speed according to the state OF
the curd. If the curd is &c ting too hard,
the motion of the breakers should be quick
er, but if there should APPEAR danger
of white whey, its action should be slow
err.
The old rule-a reliable one for the pre-
venion of white whey-is that the cheese
maker should be able to see the reflection
of his figure in the whey AS long as such
il the case there need be no fear of a white
whey. After breaking the curd down to
the size of lsrge peas, the steam ia applied
and sCalding commences, the breaker now
being turned over to scour the bottom OF
the vat and prevent the curd from shaking
The heat should be gradually apple !, AM
at the close of the process be OF from 80
deg to 100 deg. F., this being regulated toy
the stute of the curd and atmosphere in
summer The scading need not be 80 high
as in the colder season, as the after stirring.
being prolonged, completely separates the
whey, and if greater heat was given 10
the mass, the acdity would develop too
rapidly when the curd is piled. Tie after
stirring ia for the complete separation of
the whey, and is continued until the curd
feels "shoity" or powdery, and when rub
bed between the fingers does net adhere,
but ruhs apart in small PARTICLES and feels
dry. 1t must also have no free cream. II
| there is any, under ordinary ci cumsances
it will come out on rubbing or sqlt ezlng 1t,
and a. little more stirring must be given.
| Wh,n stirred sufficiently, it then is allowed
| to sink to the bottom OF the vat under the
why anu hCNbiy iOl nan an hbuls iftu
| the whey is drawn By siphon and the curd
| piled in a mass at the top, or upper end Of
the vat On cold days it must be covered,
| to assist in keeping in the heat and in de-
veloping the acoity, but IL fairly warm, it
| is much better without. After lying for
about a quarter of an hour the mass is cut
into two or three large blocks and turned
over, Ia order that it may drain further and
allow the upper and more exposed portions
| to acidify also. When the acidily is suf
ficiently developed, which is entirely a
matter of judgment and experience, cool
| ing begins.
The curds are now torn or cut in large
Jumps, and laid On the bot on of the vat to
drain. After short time, when the out
side of the curds is getting dry, they are
torn in halves and spread again. Soon af-
ter they are put on the drying boards,