The Wellington enterprise. [volume] (Wellington, Ohio) 1867-188?, 1881-03-31
Late-Made Cheese.

A writer In the Agricultural Gazette
refers to o conclusion drawn by
farmer correspondent that - our dairy
farmers should turn to butter produc-
ing in November or earlier" because
"at that period good butter every
where is scarce. prices high and de-
mand great" and also because "late-
made cheese are generally inferior in
solidity, mellowness and flavor. Cheese
buyers would prefer never to see them,
and consumers always complain and
dislike them" and says: 81 fully ad-
NIT the correctness of your correspond
ent's remarks with regard to a great
deal of homemade cheese, but do not
think they are applicable to cheese
made in factories. l venture to say
late-made cheese in factories is nearly,
il not altogether, equal to summer
made, and as high price can be made
of it as of the other. And if late-made
cheese can be made good at factories, 1
cannot think it impossible that late
made cheese can be made good at farm
houses; but if it is not impossible. it is
at many farm houses very difficult.
The system by which cheese is made
at factories is very different from
the system by which it is made at
most farm houses, at least in most
farm houses in Derbyshire. In fac
tories the curd is kept at a suitable heat
all the time it is being made, and il
is salted before it is put into the val
and pressed. At most Derbyshire farm
houses, the cheese which is made one
morning is pressed till the following
morning before it is salted. 1t is then
salted on the outside for three or four
mornings in succession, and kept in the
press during those three or four days.
And think one principal reason why
late-made cheese of this kind is not so
good in quality as the summer made
cheese is, it is not kept warm enough
while it is made and while it is salted in
the press. The consequence is the whey
is imperfectly separated from the curd,
and the curd does not become sufficient
ly acid to take the salt properly. And
this in many cases is not the fault of the
cheese maker. The presses often stand
in places where there is no fire and
therefore the cheese cannot be prevent
ed from getting too cold. The fact that
more advantage is not taken Of the
cooperative system of cheese max
ing at factories, where is every conven-
fence for making it and keeping it at
proper temperature, strikingly shows
how reluctant the farmers generally are
to cooperate with each other. For
small farmers especially, who have not
proper convenience for making and
storing their cheese. factories, when
properly conducted, would be q boon if
the farmers would avail themselves of
them. l cannot admit the correctness
Of the statement of your correspondent
that information from factories is less
interesting and less valuable than in
formation from home dairies.' The
quality of the information makes it in
teresting and valuable, not the quarter
from which it is obtained. When the
sacred geese kept in the temple Of Juno
gave notice to the Romans by their gab-
Bling and the clapping of their wings
that the Gauls had nearly got possession
of the citadel and capital, the informa-
ton was not the less interesting and
valuable because twas given by geese"