The Portland daily press., 1877-02-19
THE FARM AND HOUSEHOLD.
Curing Cheese.

Ouc vi OuC recent exchanges makes tne
statement, "That cheese of fine quality is
not produced in our ordinary factories and
probably never will be-" As this charge
ought not to be true, it will not meet with
general acceptance, and probably should be
accompanied with some qualifications. 1t is
nevertheless fact that many private dairies
produce an article much superior to the aver
age product of the factories. On the other
hand, 1t is only fair to say that in many cases
the best cheese from the best factories never
come into the open market, as they are al
ways taken up in advance by some of the
favored owners or managers, who are not slow
to discover their special merit.
Before factories came into existence, we
think it safe to say that larger part of the
cheese sold in market was of good quality
certainly this was so in New England.
Probably the average OF cheese was higher
than that of butter, from the fact that more
skill was required for the manufacture of the
former and therefore 1t was confined to a
select few, and also because almost every per-
son who owned only single COW made
butter, and therefore its average quality must
necessarily have been impaired from passing
through so many unskillful hands.
With the advance in dairy knowledge, the
introduction of improved implements, the
competition Of well known dairy districts,
corresponding improvement was to have
been expected in the cheese which were
sent to market from the new factories.
On the contrary, frst-class article is
rarely to be found, although probably
majority of the factories may be said to
vary little from very respectable standard.
The cause of this failure, If it may be so
called, is not laid at the door OF the factory
system, but it is generally attributed to the
inattention and carelessness of the individual
contributors. Slack and slovenly mixers
send milk to be manufactured that
is not up to the required standard of
purity, or farmers are negligent about
providing suitable surroundings for their
COWS, and in procuring wholesome food
and drink for them. No doubt good deal
OF mischief is occasioned in this way, as
slight infusion of unsuitable material often
damages or destroys an entire lot, and the
individual excellencies of few choice diaries
would be entirely swallowed up in the gen.
eral mass.
We are in inclined to believe however that
thu deficiencies In factory cheese may be
mainly ascribed to a defective system of cur
ing. Milk may arrive at the factory in good
sound condition and be CAREFULLY ana Skill
fully handled by the operator, and yet the
cheese so badly cured as not to do justice 10
any parties concerned in the manufacture.
We are surprised to hear some experienced
dairymen speak of their different methods or
conveniences for drying cheese, evidently
regarding it as process similar to that of
drying fruit, fish or beef. Cheese that is only
dried, without reference to time or condition,
will always be poor in quality, and it matters
little whether the original milk was good or
not, for in either case the manufactured
article will not be good.
It is, however to be admitted that it is
much easier to point out bad system of cur
ing than to correct it, At least the num-
Der Of persons whe by scientific investigation
or practical experiment are qualified to do SO
is remarkably small. Nothing short of
thorough, constant and careful examination
OF the different conditions in which milk is
brought for manufacture, of exact admixture
OF such substances as need to be added, of
tho right application Of heat at the proper
time and in suitable degree, can insure
manageable beginning of the process of cur
ing. To be able to facilitate the development
OF the proper degree Of fermentation, to
check any unfavorable tendencies at the
right time, and to know when, after gradu-
al ripening the full period of maturity has
been reached, is essential for the compile
ton Of this most important part Of cheese
making. While the external temperature is
to be regarded and the proper degree secured
fpracticable, it is always to be remembered
that the important work is accomplished
within and that outward conditions are Of
minor consequence.
Whenever this point receives proper atten-
ton from the managers and overseers of fac
tories, and Is discussed at Dairymen's Asso-
Citations, SO that definite suggestions may be
made and positive system approached, we
may expect that the product of our factories
will be less open to censure and that its value
will be largely increased.