Perrysburg journal. (Perrysburg, Wood Co., O. [Ohio]) 186?-1965, 1881-07-08
The Manufacture Of Cheese.

u Notwithstanding all that has hccn
said, written and published of the prop
er method of making cheese, large
percentage of this product is not in
quality what it should be, or what it
might be if the makers knew Just what
it required, and insist that all details
necessary to produce the highest re.
suits shall be rigidly adhered to by
those upon whom in any measure rests
any responsibility for such results. SHOW
cheese should be made for home and
foreign markets" was the topic dis
cussed by Mr.. II. f. Dousman, of this
city, in a paper presented at the late
meeting of the Northwestern Dairy
mans Association, held at GAINESVILLE,
Wis. 1t is brief, but contains in nut
shell the secret of success in cheese
making. ..i..
A short talk with any cheese dealer in
the Northwest will convince you that
unless he is greatly mistaken, large per
cent. of our cheese is not of prime quail
| ity; that it is either Off flavor from the
day it is made, or if all right then, it is
so badly cured or poorly made that it
lacks keeping qualities. and soon be-
comes deteriorated. rt 1853
You have seen enough in your own
connection with the dairy interest. dur
| ing the last ten wears. to satisfy Won
| that there is no excuse for this state of
affairs, but that good cheese can be
made so certainly that the per centage
of poor ones wont be worth consider
ing. i..... .,-... ,,..g..
You have ASSIGNED to me the task of
telling how this can be done. and shall
L..
ewes, a million pounds of cheese has
been made in the last ten wears. with.
out a single cheese hayinr been thrown
away, or an average of dozen a year
sold for less than the outside market
price. ia .-sat iHa9a
The first step in the process is to pro.
cure good milk, for no cheese maker
can make prime cheese from milk that
is sour or tainted. 1t NAV be answered
that this is easier said than done. and
which | acknowledge. Still insist that
it is possible, and further, that no
cheese maker is fit for his place unless
he is a competent Judge of milk, and
besides that, takes pains to inspect
every can before he empties it. I
In addition, he must have frn,,,ess
enough to send home any milk which
is not all right, and tact enough to show
the patron wherein his fault in caring
for his milk consists, and SO retain him,
if he is worth keeping.
( Good milk having been obtained, and
| the proprietor of every factory should
insist that his maker takes in nothing
else, the latter is furnished with per.
| tectly street, untainted rennets. Econ.
omy is sometimes practiced here, and
it is generally of the most expensive
sort, for taint in the rennet is q taint
in the cheese forever.
would have the milk set at eighty.
| four DEGREES. and rennet enough added
so it will be fit TO cut in about an hour
would have it scalded to ninety-cight
degrees before the heat is shut off, fol-
if it runs up afterward to 100 it will do
it good rather than harm.
l would have no mistake or two ways
about this matter of scalding, either,
for L don't believe good keeping
cheese can be made from an imperfect
~ scalded curd.
would leave the curd in the vat till
it will just begin to stick to hot iron,
when L would have itdippcd into curd
sink and then stirred to prevent pack
ing, and held tillit becomes sour enough
to draw out about an inch, when it
should be salted with the best salt and
put to press. t.f
lam aware that many, perhaps most.
of our factories let the curd sour in the
whey, instead of in the sink. but / do
not believe uniformly clear-flavored
cheese can be made so, for any imper-
fection in the milk will remain in tho