The record-union., 1892-11-08

AS the Cheshire cheese is a noted prod
uct of the county of that name, so the
County of Somerset has long been famous
for Cheddar cheese. In the same way,
Leicestershire is equally well known as
being the home of the Stilton cheese.
Before describing somewhat in detail
the method of Cheddar cheese making
proper, 1 will briefly state a few points
regarding what are here deemed the es-
sentials of good cheese making.
1t is almost needless to say that with
Cheddar, as well as with other varieties of
cheese, the very first essential is pure,
sweet milk of good quality. Although
the quality Of this cheese, where the best
methods are in vogue. is quite uniform
throughout the year, the finest samples
are made during the months of August
and September.
Another point proven by experience is
that the milk produced from rather heavy
clay soils must be worked at higher
cheese than that which comes from high
limestone or sandstone section. There is
also the same difference to be observed If
the cows drink soft instead of hard water.
The dairyhouses l have seen for the
manufacture of Cheddar cheese are uSu-
ally situated on the north side OF the
farmhouse, this being the coolest location.
Where from fifty 10 sixty cows are kept
the dairyroom is about 25Xl5 feet in area
and 10 feet high. The walls are invariably
OF brick or stone and the floor Of con-
crete. The boilerhouse is adjacent to the
dairyroom, built in the same substantial
manner, with suitable provisions tor
ventilation. Adjoining the boilerhouse
is another small room, in which there is
a cistern or vat large enough to contain
the days supply of whey, at a depth not
exceeding twelve inches. Some cream
is made later from this whey, from which
more or less butter is made. The whey
cistern is connected by pipes with whey
vault which will hold about one hundred
hogsheads. All washings from the dairy
buildings are carried off by open, shallow
cutters and glazed pipes through the
walls into well-rapped drains. In this
way all bad odors and gases which might
tnjure the milk are avoided.
OF course, the buildings are supplied
with an abundance of good, pure water
The cheese or curing rooms, of which
will speak later, are placed over the dairy
room and boiler-house. The cheese vat
in common use, or, as 1t is more gener-
ally called, the cheese tub, is round and
made of block tin or copper. The former
-
better material, and the round vat is re-
garded as much better than obIong or
rectangular.
SO much for a brief description of the
equipment.
The method of manufacture is substan-
TALLY as follows: As soon after milking
as possible the milk is taken to the out
side OF the dairy-room ana poured into
the receiver. This is a vessel about Is
inches square, conveniently placed, ard
connected with the cheese vat by a short,
open shoot which passes through the wall.
The milk is thoroughly strained in the
passage and comes into the vat in good
order. By this method of receiving the
milk, the mixers or carriers are not
obliged TO come into the dairy-room, and
perfect cleanliness and freedom from
odors are better secured.
The evenings milk usually remains in
the cheese vat until morning, receiving
an occasional stirring. When the weather
is hot and moist, especially in the case OF
thunder-storms, some of the milk is
placed in other vessels.
In the morning the night t'sImilk is ex-
amined, and il there is developed the
slightest acidity, only the morning. 5
milk Is heated. 10 this is added the
cream of the nights milk. The heating
is done by putting the milk into a large
tin vessel called a warmer, which is sur
rounded by hot water. The temperature
is raised to about So; this is found suffi-
cient to raise the united milk to a temper
ature of S40. Occasionally a little sour
whey is added, but this is not generally
recommended by the best makers. Sum
cient extract OF rennet is now added to
coagulate the milk in an hour, ana il any
coioring matter is used it is stirred in at
the same time.
When the curd will break clean over a
tubular thermometer, the operation OF
Il Te. nI,s,.
by means of a long, thin knife in squares
OF about two inches. 1t is then allowed
to harden for a short time, when it is
carefully and regularly broken until the
grains are about the size of lea. This
takes about an hour. Alter being thus
broken, it is allowd 10 settle for some ten
minutes, when enough Whey is drawn
oil so that when heated to temperature
of l300 1t will raise the whole to so.
While the heated whey is being added
the cGrd is thoroughly stirred. 1t is
again allowed to stand for ten minutes
and a second quantity of whey is drawn
off and heated as before. This should
bring the temperature to 1902. This
stirring is continued as before. and if
properly done, the curd will have a
shotty appearance, and the " hey will
show above il, clear and of a greenish
cast of color. The curd is left for about
half an hour, the temperature being held
al elN ASdl IpO dS lOSSlDlt, WDPn Ile
whey is all drawn Off and the curd is piled
up in the center Of the vat. The crumbs
are washed down and placed on the top.
when the whole is covered with cloths. to
prevent 1t cooling too rapidly. 1t is left
IN TINS way until II becomes so solid that
large pieces can be cut and turned over
without breaking. This cutting, turning.
covering, ETC., continues tor some time
or until the curd presents mellow but
firm and dry appearance. 1t is considered
desirable that percepuble amount OF
acidity be dev&oped. which is determined
10y frequent examination.
The curd is now ground, and if in the
proper condition, should present a dry
hut greasy feel. 1t is considered to be
about right when several fragments be-
ing pressed together in the hand will
readily separate. Fine, clean, dry salt is
used in about the proportion OF one
pound to fifty pounds of curd. Some fac
tories use two and one-fourth pounds to
one hundred and twelve pounds OF curd.
Great pains are taken to thoroughly mix
the salt through the curd. When this is
done the curd is placed into the mold.
which is lined with thin cloth of sutfi-
cient size to cover the cheese. \ pressure
Of about two thousand pounds is given.
In the morning the cloth is changed, the
twenty-four hours. A little fat is usually
rubbed over the surface to prevent crack
ing.
In most cases square piece of muslin
is placed on the upper and under sides OF
the cheese and The muslin which sur
rounds the sides is wide enough to
slightly overlap, and is neatly stitched to
these squares. After being left i'll press
Tor two days longer, the cheese is then
stoutly bandaged and removed to the
warm cheese-room. 1t is turned daily
for six weeks, is then placed in cooler
room and tltruad every other day for