Ellsworth American. [volume] (Ellsworth, Me.) 1855-current, 1885-06-18
Farm and Home.
Progress in Cheese Making

In l>G9 patent WAS granted IN the | ),
for moulding cheese IN a bandage Previous
TO that event cheese was moulded IN large
square cloth placed inside OF hoop into
which the cagd Mas filled. and the protrud-
ing corners Of the cloth folded over the top
Of the curl. Atter Two or three hours press
ing. the pressed curd Was taken from the
hoops. it. press cloth removed and dry and .
clean one pat on, and the cheese for so the
pressed curd has now become. turned and
again put to press, where it remains till the .
press wanted fur pressing the next days
curd. when it aas again taken out and
close fitting hanaage put on II, and the now
completed cheese placed in the curing room.
where II required Ereasing and turning sv-
er, day till cured. The cumbersome press
cioth--a YARD aud half squau-was d
Gums, thing to wash and handle and often
gave good 4ea Of trouble from its stick
ing To Tie curd aud pulling the newly pressed .
cheese to pieces. All this trouble and good
deal of extra handling was done away with .
upon The discovery that ne >,ndage could !,
u IiIa4e Ia advance, and, when wanted,
placed inside u HE hoop on tin frame, and
held IN pace till the curd was filed into il
and pressure applied the bandase, taking
the place # pre>>-cioih~ ana saving the
iroub!, Of putting It on. beside. making
better riuG from having The bandage pressed
INTO Il. and making the cheese safer 10 handle
hut the cheese thus made not quite safe
10 send to market on long VOYAGES without
being projected with a closely fitting box.
But the inventive geniu, Of these latter DAYS
is supersed.n. !. these advantages. and il
quite successful moulding cheese IN q
box, one design being a box uf paste
board, and another Of wood, closely At
ting. Of any desired size. and adjustable
and removable at pleasure, thus saving not
only the old time press cloths, but the
present bandase and the subsequent labor
and expense Of boxing before the cheese can
safely be sen, away There are several ad-
yantag-s likely to result from this new de
vice, besides saving IN quantity Of cheese
hy avoiding loss from thick rind. In fact
there Wi be no riud The cheese from not
having is surface exposed to the air TO dry
viii cure to is extreme outside 1t will
avoid mos, Of the loss incurred from
shrnkage The cheese will be protected
from the air while curing as TO prevent "a
large share If he loss in moisture which
now takes place, thls making further
saving in the quantity Of cheese. The re
tention Of moisture and the protection
against change in temperature viii make the
curing safer, more rapid and complete and
consequently i've richer aud more d.
gestible N "a Moisture is very efficient
agent in the speedy aud perfect curing Of
cheese The drler the cheese the slower
and less perfect the curing goes on. There
is disadvantage attending the present
mode of making and handling cheese from
the necessity Of making it harder and drer
than consumers would prefer it, in order to
make it stable enough to endure the rough
hanling it get, in the long journey it has TO
perform The American taste for cheese is
decided. in favor Of soft. rich and mild
favored cheese. and some more feasible
way than at present obtained, ought TO be
devised for satisfying It. II ard. dry cheese,
with a thick indise,tibIe rnd of dried curd.
does not ,uifi ,ienty meet the popular de-
mand in TINS country, whatever may be the
preferences abroad
Free access of air. it is now known, is an
essential element in developing the char
acteristic favor in cheese. By being close
iy covered with paper or wooden envel-
ope, the air will be 50 mach excluded as to
occasion a mder flavor in cheese thus
treated than when cured in the open air of
a curing room-an effect which some might
object to, bat which most would prefer.
Cneese dealers who are aware of preference
for mild flavor. often order cheese boxed
when a few DAYS old. with the intent of
keeping the flavor down, by causing them
10 cure in the confined air in the box Cheese
as now pressed must be turned and rubbed
daily till the curing is well along, other
wise the surface will dry and crack, to its
serious injury. All the labor of greasing
ami turning TO prevent undue drying will be
obviated.