Vermont phÅ“nix. [volume] (Brattleboro, Vt.) 1834-1955, 1880-06-18
THE DITRI


Full stock Checse.
Perfection in making cheese can only be
arrived at 10y using full milk. and whatever
may be the variety the full stock cheese
must always be taken as the standard. and the
character Of the cheese will always vary eN-
actly in proportion as it Is robbed Of the nat
ural quantity Of cream, though 1t is an ad-
missable fact that good cheese may be made
from milk which has been skinned TO some
extent, and may suit a multitude Of palates
equally as well as the sharper. richer cream
cheese.
1t will be a long time before we put the la
Dor and care upon our cheese that Is bestow-
ed upon them in foreign countries. where la
Dor is cheaper by far than here. so we may
expect to continue for a long time to come TO
make about the same varieties that we do
now. though the quality may, perhaps, be
raised
just now a strong effort is being made to
bring the sweet curd theory Of Prof. Arnold
into adoption, and is being met with deter
mined opposition by Prof Willard and the
advocates Of the acid theory. Strong testi-
mony is being offered by both parties, and
the whole question now seems to center
about one points there practically any diff
ference between the "oXygenation' or airing
Of curds for d length Of time. ranging accord
ing to the length Of time required to produce
a certain chemical action. and the develop
ment Of acidity in the watts as is usually prac-
ticed in the factory
Leaving this question for a future article
we shall give a process Of manufacture that
has been proved productive Of the best re-
suits.
The milk is delivered at the factory once
per day. different mcsses in separate cans
The evenings milk is left in the can over
night, and Is properly cooled, but no cream
is removed. The two messes are mixed at
the factory and the cream worked back into
the milk by heating the latter mp to about IS
degrees. The vat Is thoroughly agitated dur
ing this process. and when the degree Of heat
indicated has been reached an amount Of rennet
is added to coagulate the mass in 81 minutes
The curd is then cut with a vertical gang
knife, lengthwise and then allowed to stand
about minutes The curd is now cut cross
wise the knife is then exchanged for hori-
2ontal one and the curd is thus cut in cubes
The steam is then turned on and the curd
stirred very lightly, the workman stiriing
round about twice
At this stage the perpendicular knife is
again brought III requisition and the curd cut
down to the size Of kernels of corn Then
the curd is worked" until a heat Of - de-
grees has been attained when the steam is
shut of, though the working is continued for
u minutes longer to prevent the curd from
packing down in n solid mass in the bottom
Of the vat
The watts are now covered and the curd
stands until it will cling when broken apart
The whey is then all drawn of and if posi-
bic before any development of acidity has
manifested itself, and the curd is permitted
to pack or solid in the vat A round
pointed knife is then used and the curd is cut
up in blocks Of 10 or Il pounds weight. to
facilitate easy handling. and the steam i +
again turned OF to keep the temperature mp
to - degrees and the blocks are then turned
frequently until they become "curded" and
when tested, if broken apart. il will string
out like lean beef This is an indication that
it is ready for the next process, which is to
run 1t through a curd mill a couple Of times
when it is left in the drainer to cool down to
50 or - degrees. when it is sailed at the rate
Of to . pounds Of imported salt to the 100
pounds of milk. In the spring two pounds
will be ample, but as the season advances it
will need to be raised in the quantity to a full
p pounds The curd is then put to press
and a. soon as compact enough TO handle in
safety they are taken out, bandaged and re
turned to the press, when they are occasion
ally frightened. The next DAY they are re
moved to the curing house where they are
put through the usual curing process
NANtnt AAlhAt ~ tLlo lioCthh uhNt Ills h1l-
vantage-they will never leak whey. even if
the milk is nearly sour, and in the case Of
tainted milk this method will work it as near
ont Us any process yet devised and will not
fall very far below the best milk in flavor
This method viii produce a cheese that will
stand up true and will solidify, most desira-
bic want, and they will not get sharp with
age. and the flavor is Of that nutty character
that always commeuds cheese to favorable
notice.
The experience of cheese making establish
es the fact that no rule can be strictly adher-
ed to. Probably, this process with its slow
action Of the rennet, the gradual heating of
the curd and its thorough curing is nearly as
perfect as any for full stock cheese but an
Ohio fiat, made Of half skinned milk must
be worked by methods that can only be learn
ed from the school of experience and as the
necessities of the case call for, for in making
a skim cheese the maker is as often obliged
to be dictated by the perverse course of the
milk, as to be able himself to direct its work
| ings - Cur. ohio Farmer