The new dominion. [volume] (Morgantown, W. Va.) 1876-1904, 1885-11-14
WHITE MEATY CHEESE.


How to Make the Glass of Cheese Demanded
by English Buyers.
!. Howard Bissell, before the Eastern
Ontario Dairymans Association, said
that he had been experimenting during
the past season to make white
"meaty" cheese as desired in the Liver
pool market. He accomplished this to
certain extent as follows: Set at eighty
six or lightweight degrees, depending
on the condition of the milk. If a
little old, showing signs of acid. set at
eighty-two degrees and hurry the pro-
cess. At every stage Cheese makers
must understand the condition of the
milk before using rennet, as any
practical man will,) stir milk five
minutes. After shutting off steam use
enough rennet to show signs of
coagulation, in ten minutes, in spring
and fall, and fifteen minutes in sum
mer months. Stir rennet thoroughly
from three to four minutes. Now
with the bottom of the dipper, occa-
sionally stir carefully the entire surface
of the vat to the depth of one OF two
inches, until coagulation begins. The
purpose is to keep the cream from rising
to the surface. When the curd is
firm enough, splitting clean before the
finger, the work of cutting should be-
gin, Cut first with perpendicular
knife lengthwise. then cut across finally
with the horizontal. not waiting for the
curd to settle, as some makers do
Stir with rake or hands very gently at
first for five or ten minutes Turn on
steam slowly at first constantly STIR
ring to keep from mating, heat to
ninety-eight or one hundred degrees
Stir for five or ten minutes after shut
ting off steam. If the globe valve leaks
steam, pull off the rubber to prevent
curd from burning on the bottom OF
the vat. Spread covering over the top
of the vat to retain the heat. If curd
is very sweet renew the heat.
When sufficiently cooked compress
quantity in the hand. 1t will show
certain elasticity. When this condition
is reached it will be time to draw off the
whey. Spread the curd thnly over the
+ bottom of the vat; when sufficiently
matted cut four drains. one on each
side and two in the center for whey to
drain, if the curd is in good condition;
off the whey, breaking up two or three
times. This has tendency to harden
the curd and expel moisture. Cut in
small pieces and turn over, leaving the
drains clear for the whey to escape
Cover up curd to keep warm. adding a
little steam under the cover with hose.
thereby keeping the curd warm. Turn
the curd every fifteen or twenty min
utes. Keep curd in this position till
it will break down and flake nicely
and has smooth velvety feel. If free
from faint grind and salt-two pounds
in spring, two and a half pounds in
summer and two and three-fourths in
fall-hauling up each side with drain in
center for brine to drain Of Let lie in
salt from two to three hours, till curd
is properly matured. My reasons for
so doing is that the curd will press to-
gether much better, leaving nice fine
rind on face of cheese, and not SO apt
to crack. When ready for press fill up
all hoops that will be required for one
vat and put to press at once, tightening
slowly at first and following them up
often. Bandage up in one hour. pull
up bandage and fold over edges neatly.
When sufficiently pressed take them
out and remove to curing room at once,
not leaving them on press boards for
half day. Have shelves clean. grease
on both ends and rub well with palm
of the hand Turn them every morning
before milk comes in till ready to ship.
Take pains in boxing. Have the boxes
cut down to fit cheese, adding two
scale boards for each cheese. Western