Vermont farmer. [volume] (Newport, Orleans County, Vt.) 1870-1877, 1877-02-09

haOuiui 10 Oallou 'bNunhbt hnu bne ulueIeut
aavors and scents vary with each days
make, until we have villainous combination
that Outranks the king of Denmark's Of
fence that smelled to heaven.
In the making of cheese the weather
bears very important part. The process
is not wholly mechanical and the chemical
changes that are going on during the process
are more or less affected by the state of the
atmosphere and the condition of the milk
With low barometer and high thermom.
eter we have the changes much quicker, and
consequently the mauipulations must be
done with more haste than when we have
the reverse, high barometer and low ther-
mometer. For we cannot always control
the changes by the temperature at which we
set the milk aud run up the curd. We can
not have rules that will work constantly ev-
cry day. The cheese maker that confines
himself to one set rule for every days work
is bound to have as many different qualities
of cheese upon his ranges as there are days
in the month. He must vary his process
day by day, according to the weather and
the state of the milk. And this is where
experience is his best guide. His senses
must be educated up to the highest point,
particularly those Of taste, smell aud feel
ing. a good nose is almost as essential as
the hands in making cheese. By it the
changes in the milk and whey will be no.
ticed the soonest. The least acidity may be
detected by smelling before it can be by
tasting. Therefore the cheese maker must
learn by practice and constant, steady work,
what he cannot learn by set rules or the in
struction of others.
One subject upon which there is a great
diversity of opinion among cheese makers is,
the skmmlng of the evenings milk and the
conversion of the cream into butter, or it's
addition to the mornings and evenings mess
and its supposed retention in tho curd in
the making Of cheese. Now we know there
is no affinity between the butter globules and
the casein Of the milk; that whatever
amount Of butter is retained in the curd is
held there mechanically, for the cream when
the milk is at rest rises to the surface and
there is complete separation. / do not
believe the cream can be mixed with the
milk again in as perfect state as at first.
you cannot agitate the milk with a suffi cient
force, but that the lightest and richest part
after its separation will be constantly rising
to the surface. And there must be a time,
after the addition of the rennet, when the
mass must be brought to state of rest to
facilitate the coagulation of the milk and
make perfect curd. The butter globules
that are not retained in the curd, but have
risen to the surface, must of necessity run
off with the whey. If the object is to feed
the hogs upon cream or to manufacture a
large quantity of whey butter or grease, the
process is good one. But on the other
hand if the object is to realize the most
profit from the milk and yet make as good if
not better quality of cheese, churn the
cream from the nights milk and save the
waste. know that the whey if this pro.
cess is conducted properly, is of but little
value, but there is cheaper food for hogs
than cream and better material for oiling
cheese than rancid, Notwithstanding whey
grease, that can certainly add no agreeable
flavor to the cheese. If cheese made after
this manHer answers every demand of the
consumer, equally with the other, then it is
the best for it puts the most money into the
pocket Of the dairyman, not by deception or
fraud, but by the actual saving of waste
The nights milk should be spread enough to
insure its keeping perfectly sweet until the
mornings mess is added and the cheese
making commenced. l believe that milk
should acquire certain degree Of ripeness
in order to make a perfect cheese. With
the weather favorable and properly cleansed
watts and utensils the cooling of the milk is
unnecessary, otherwise than by contact with
the surrounding atmosphere. In damp, hot,
cloudy nights, when the air is like wet
sponge it may be necessary to cool the milk
by running water around and under the watts,
for it is in such weather that taints and fer
ments are abroad, and milk is so easily af-
fected by these pests Of the cheese maker
that the greatest care is necessary to have
everything about the milkroom sweet and
clean,
We will suppose everything IN order for
the days work, the cream taken from the
nights milk and the mornings mess added
We raise tho temperature OF the milk ac,
cordng as the weather is warm or cool from
so to So shutting off the heat when the
thermometer marks within two or three de
grees Of the point we wish to set the milk
After the heat has become equaized we ado
the cooring mixed with small quantity o
milk, and then enough Of the rennet solution
to commence the coagulation in not less thar
than five nor more than ten minutes, and t,
complete the same in thirty or forty min
utes, the vat being covered during tn,
time. The horizontal knives are then passed
through the mass lengthways of the vat, and
after a short period Of rest the curd is GU
lengthways, across and diagonally with thu
perpendicular blades, giving little time fo
the curd to subside between each cutting
1t is unnecessary for me to tell you that the
cutting and subsequent handling must b.
done slowly and with great care, in orde
that the oily gobules may not be separate,