The new dominion. [volume] (Morgantown, W. Va.) 1876-1904, 1885-05-02
CHEESE MAKING.

Some Hints From q Paper Read Before
the New York State Agricultural Society,
by George A. Bonfoy, of Herkimer
County.
To establish one set of rules for
making cheese from ali conditions of
milk, would be like recommending one
remedy for all diseases of the human
system. The quality of milk is very
easily influenced by surrounding cir
cumstances, both natural and unnat-
ural; therefore the rule that would be
beneficial to one kind of milk would be
detrimental o another.
have adopted few rules that | use
in nearly all cases for making full cream
cheese.
First, warm the milk gradually to
$50 in warm weather, and So or Sc
in cold, using enough of sweet, water
soaked rennet to coagulate in thirty
five or forty minutes, then cutting
lengthwise and crosswise, letting it
settle until the curd has entirely
disappeared, after which stir and
cut carefully to the desired fineness,
stirring and warming to 98o or 1909 +,
being governed by the keeping quality
of the milk as to the length of time for
heating. If the milk is sweet and the
curd cooked slowly, then heat slowly,
but if it cooks fast, then heat fast.
The one year old cheese that took the
prize at the New York State fair last
fall was made from full cream milk,
and in the usual way, with the exception
that it was sailed three and three
hc dc IF soil 70 r.,
of milk, instead of two and one-half;
the curd was very fine favored, well
cooked and about half-inch acid, and
was not cheddared.
Where the curds are well cooked, are
free and not inclined to settle. together,
and sweet favored, | do not always
consider it necessary to cheddar.
1t is sometimes difficult TO know just
when to salt and press the curd. We
have to be governed by the condition of
the curd and whether it is intended for
home trade or for shipping.
A great deal depends on having good
milk to make good cheese. Too much
pains can not be taken by patrons in
the care of milk.
find from personal experience and
observation that there is a great differ
ence in localities as to the quality Of
milk.
Where COWS feed on wet, swampy
lands, producing wild grasses, and
have poor water to drink, the milk
when made into cheese will be spongy
and difficult to cook, of an offensive
flavor, and when aggravated by tainted
milk the curd will float on the surface
of the whey.
know of no better way to manage
such curds than to heat them in the
usual way, and as soon as the acid be-
gins to develop, draw the whey, pack
the curd keep it warm, and if it turns
spongy and full of pin-holes, then let it
lie until sufficient amount of acid has
developed, so that when ground and
pressed the pin-holes will have entirely
disappeared.
have let such curds string from the
hot iron five inches without any injury
to the cheese.
Such cheese when cured will be firm,
meaty, of good texture and fine fla
vored.
Where cows fed on uplands have
tame grasses to eat, and running water
W III Ouc HIN Will uc vi DtttcI 'itdl-
ity, and when heated will cook easier
and be better favored. Snch curds do
not require as much acid as the lowland
milk
am very much in favor of cheddar-
ing cheese, especially in warm weather
for in our factory system, where we get
a mixture of all kinds of milk, l consid-
er it safer to draw the whey and let the
acid develop on the dry curd. 1t takes
the cheese little longer to cure, but
when cured the flavor is more desirable.
Country Gentleman.