St. Paul daily globe. [volume] (Saint Paul, Minn.) 1884-1896, 1884-11-05

Few varieties OF cheese are popular as
the one known As common ball, Edaln, or
Dutch Il appears by Mo,ley's History OF
the Rise OF the Dutch Republic that mis- sort
Of cheese was made where it Is now at the
time OF William the Silent il has retained
is reputation for excellence during all the
wears that have elapsed since then. II is
prepared for the hotel or restaurant table
largely for the reason that IL does not dry
and crack like the soft varieties OF cheese.
Il has an extensive sale IN this country, al
though the price is about double that Of the
cheese made here. An English paper gives
the following description OF the method Of
manufacturing it:
The milk is strained through two sleeves,
one finer than the other, into a round wooden
receptacle or vat, and the rennet added at a
temperature Of 90 degrees 20 81 degrees
Fahrenheit in summer. aud % TO 90 degrees
Fahrenheit in winter, the quantity used
varying with different makers, but ii should
be Of such a strength that coagulation viii be
effected in not more than quarter Of an
hours time, ia which case cheese Of the
best quality viii be manufactured. The ma
erlal used for coloring is mixed with the
milk when the rennet is added, this, too,
varying in quantity according TO the time
of the year at which the cheese is made, the
richness OF the milk, and other circum-
stances. The mass is now broken up
by means of brass frame, 10 which about
a dozen wires parallel 10 each other are fas-
tened at both ends. 1t is provided at one end
with two handles, and is inserted and
worked in the curd in a vertical manner.
When the Jumps have been allowed 10 de-
post themselves, the eheesemen should take
two bowls 20 extract the whey, and then
unite the whole by working with his hands,
The larger bowl should then be weighted
with weight of some twenty pounds to forty
pounds, and placed upon the contents OF the
vat, after which a curd may be put into the
molds In doing this part Of the work the
cheeseman should take two handfuls OF curd
at time, and thoroughly knead them before
placing them inside, and SO on until the
whole are filed, using, IN summer, little
salt during the process 10 prevent excessive
fermentation. Each mold should be pro-
vided with a hole and plug at the bottom,
so that all the whey which collects there may
be drawn of. In a short time the cheeses
are dipped for minute or two in a quantity
of fresh whey, the temperature OF which in
summer should be 129 degrees Fahrenheit,
and in winter 13l degrees. They
are then put back into the
molds, afterwards taken out and
turned, folded into linen, and again re-
placed. They are next pressed for eight OF
ten hours, the pressure being at first equal
to double the weight Of the cheeses, aud in
creased according 10 the time they are 10 be
kept. Other moulds are now used int
which the cheeses are put without any cover
ing, slightly sailed on their exposed surface,
aud placed in boxes standing on an in
cline.
Next day they are taken out OF the mOulds
rolled in salt which has been wetted a little
and again put back into them, the operation
| (Which should be conducted in a room th'
temperature of which is 6S degrees Fahren
heit) being repeated for a week or more, tn,
cheese becoming at the end of that tint
sailed thoroughout their entire body. Thel
are then stepped in the brine which has been
collected during the sailing process anC
placed upon shelves in the cheese room
| in position according TO thei
age, being turned once q day for TAI
first four weeks, every two dav
/ for the second four weeks aud once a weel
sfierward. When they have remained her
about month they should be soaked in waite
tor an hour or two, the temperature Of tn
water being sixty-eight 20 seventy-seven de
grees Fahrenheit They should then b
washed, brushed and dried, aud again place.
upon the shelves, these operations being re
peated at the end Of a fortnight, and linsee
oil used for rubbing them. The temperaiur
Of the room in which they are finally de
posted ought not to be lower than ifty-eigh
degrees Fahrenheit IN winter, and sixty-eigh
I degrees in summer, The Dutch cheese
which are so largely imported into this eoun
try are colored with q mixture Of llnseed o.
and a small quantity Of annatto. The whe
extracted in the process IS utilized in max
ing butter and in other ways. II Is fire.
quently remarked that the Dutch cheeses c
all kinds are much inferior 10 what they use
TO be some years ago.