Vermont phÅ“nix. [volume] (Brattleboro, Vt.) 1834-1955, 1878-11-15
THE MANUFACTURE.

The milk of sixteen cows is used and a
cheese of from thirty five to forty-fve pounds
is made every morning. The cows are of
the common stock, well fed and cared for
Cheese making begins the first of May be-
tore that butter is made The nights milk
is set in pans and in the morning the cream
is skinned oh, the skim milk heated in n
kettle not quite to the temperature of new
milk and added to the fresh mornings milk
in the vat. The cream from the nights milk
is heated scalding hot and then stirred into
the vat. No cream is lost in the manufac-
ture there is not enough on the whey to
make it worth saving for greasing the cheese,
rs is often practiced. The dissolved rennet
is added to the contents of the vat, stirred,
and the whole covered with a cloth and left
for half an hour. When the curd is set, it is
set coarsely in squares of, say, four inches,
and left to stand twenty minutes to let the
whey start. 1t is then broken by hand,
with "a sort of rolling break" rs Mrs Oliver
says. This is the most difficult art to acquire
i'll the whole process, so MS TO break the curd
up fine, and yet not make the whey white,
thus losing the richness of the curd-when
broken the curd is covered and again left to
stand twenty minutes.
The scalding of the curd is effected by
drawing of two pailfus of whey, heating it
to scaldng heat, and pouring it back into the
val. This is repeated usually three times in
the warmest weather, only about half as much
whey is used for the third scalding. The
purpose is to scad until the curd "creaks"
slightly under the teeth. In this proc
css no acidty is developed the method is
therefore the ''sweot-curd process" which is
now being put forward by Prof. Arnold.
When the curd is properly scalded, as
above, the whey is drawn OFF, the curd sailed
-. ~
pans to the buttery. The curd making is fin
ished about nine O'Clock, and the curd is left
in the pans to cool until noon, when it is put
to press in 'self-presser," or automatic
press where the cheese is pressed by its own
weight, for twenty hours. The band
ages only are colored, no color being used in
the cheese. No thermometer is used, so that
1 am unable to give the exact temperature in
scalding, etc, and the salt is not weighed,
but judged by tasting the curd still, the
product is so uniform that one cannot doubt
that Mrs. divers ''scalding hot" is a very I'M
form temperature, and her judgment of the
right degree of sadness very accurate.
have been thus particular in the account
of the way in which this cheese is made, be-
cause it is n really frst-class article in every
respect. If our cheese factories could make
as good, generally, the export value of their
product would be raised several cents
pound, and there would also be much larger
home demand. But the difficulty is that first
class cheese cannot be made where every
bOdy's milk and all kinds of milk are used.
The factory system is good one in many re-
spects but the only way i'll which first-class
cheese can be made in them, is for them to
use milk only from selected diaries. There
is one such factory in this State, run by Mr..
Mason, the president of our Dairymen's As
Socation. His cheese is quite equal to the
choicest English and is sold in advance of
manufacture to first-class hotels and restaur-
ants in New York and Philadelphia II is as
far superior to common factory cheese as
Mrs. divers is to the common farm-dairy
product. II. HOskiaS, ". H., in Rural
Mem Yorker