The Republican. [volume] (Oakland, Md.) 1877-current, 1881-07-16
The Manufacture Of Cheese.

| QuanIy what IL should be, or what IL
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. 'How
| cheese should be made for home and
foreign markets" was the topic dis
cussed by Mr.. H. f. Dousman, of this
city, in q 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.
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.
You have seen enough in your own
connection with the dairy interest, dur
ing the last ten years, to satisfy you
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.
You have assigned to me the task of
| telling how this can be done, and shall
give the process by which, under my own
eyes, million pounds of cheese has
been made in the last ten years, with
out single cheese having been thrown
away, or an average of dozen year
sold for less than the outside market
price.
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 may 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.
In addition, he must have frna1aeSS
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-
fectLy SUeet, untatnted rennets. Econ
.omy is sometimes practiced here, and
it is generally of the most expensive
sort, for faint in the rennet is a faint
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-eight
degrees before the heat is shut off, for
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 a good keeping
cheese can be made from an imperfect
ly scalded curd.
| L would leave the curd in the vat till
it will just begin to stick to hot iron,
when would have it dippedinto 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 sailed with the best salt and
put to press.
L am 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-havored
cheese can be made so, for any imper-
lection in the milk will remain in the
whey and the odor be fastened in the
curd, when, if the curd is stirred in the
sink while cooling and souring, the ex-
posure to the air gives a chance for the
bad odors to escape.
Many makers, too, judge by their
nose instead of the hot iron as when to
dip and salt, but this | should never
permit, for at the best it is guess work,
and the cheese made by it will be I'M
even; whereas the hot iron is ALWAYS
the same, and the cheese made BY it
will be very uniform.
After making, the cheese should be
cured in room of even temperature.
but that, in this land of cheap lumber
and tanbark and saw dust, is not very
hard to obtain. Cheese so made and
cured will be firm and uniform in ap.
pearance, and will keep their shape
under all circumstances. They will be
| clear favored, and while they will grad.
ually grow sharp with age, they will
never, with any sort of fair treatment,
become unfit for human food. They
will command the outside market price
always, and satisfy equally the exporter
and the home trade groceryman, and
the man who buys them once will want
them again. The yield of cheese per
hundred pounds of milk will not be
large, but the dividends in money to
patrons will be always satisfactory.
1t may be objected that all this sup
poses competent and therefore high
priced cheese makers, and good build
ings and apparatus, and first-class sup
plies. So it does but provided they
are worth what they cost, what does it
matter !? 1t is the waste which comes
from cheap men and methods, and con-
sequently deteriorated products, which
takes of the profit from our American
agriculture and would beggar any ma
ton but our own.-Prdtrie Farmer.
The flavor of garlic and other weeds
with strong flavor cannot be removed
from milk; some of it will remain and
appear in the butter. Indeed, it will
all go into the cream and, of course.
| into the butter, because the fiavors ara