The weekly tribune. [volume] (Great Falls, Mont.) 1891-1894, 1893-09-22
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MAKING FALL CHEESE,

Instructions For Each Stage Of Its Prog.
ress From Vat to Hoop.
After getting the milk into the watts
heat up slowly to SO or SO degrees. Ripen
the milk well Ia few seconds less than
for summer cheese) before setting, and
If the weather be cold better results can
be obtained by using q little clean
favored u milk for a starter, but do
not under any circumstances use thick
milk.
Enough rennet should be used to cause
perfect coagulation in 40 minutes.
Begin cutting with the horizontal
knife and finish with the perpendicular.
cutting continuously until it is finished.
After the cutting is completed the curd
should be stirred slowly and gently for
10 or Is minutes before any heat is an
piled, then raise the temperature gradu-
ally to 90 or 80 degrees, taking about 45
minutes to attain the desired tempera-
ture. Dip the curd when it shows Il
inches acid by the hot iron test, stir we'll
until the whey has all escaped, then keep
the curd w~arm-abOut o. degrees-and
allow it to mat. When matted, cut or
break into convenient strips and turn
over occasionally. Do not allow any
whey to gather in pools on or around the
curd. When it feels mellow or will show
1t inches tot ] inchesa acid by the hot iron
test, it should be put through the curd
mill. Stir and air well Immediately after
grinding.
When the curd is well matured and
has "a silky, buttery appearance, the salt
may be applied. Use at the rate of "a
pounds to 3f pounds Of salt per 1000
pounds of milk. varying the quantity to
the amount of moisture in the curd.
The temperature ut this stage should be
about Sc degrees. The curd may be
hooped and put TO press in from Is to %
minutes after the sailing is done. APP
ply pressure very slowly at first and
allow h cheese to remain in the press
one hour before turning. Only pure
warm water should be used when band |
Turn the cheese in the hoop every
morning, never allowing u cheese to be
placed in the curing room unless it has
q ptTltCl HnlSn. |
The temperature of the curing room
should be kept constantly between 60
and 65 degrees.
When coloring, pour the coloring into
= dipper of warm milk from the vat.
draw the dipper quickly along un.
Ter the surface of the milk from one end
the vat to the other, then stir well.
there will be no danger of streaks in
The curd. Have a dipper with a long
handle for the purpose.
Kennel should be diluted to one gallon
II pure water for each vat, and the milk
be well stirred for at least five
minutes after the rennct has been added.
n case the milk is very ripe two min
ties will be ample time to stir after add
ng the rennet.
Everything in and about the factory
hould be kept scrupulously clean. The
heesemaker who fails to do this need
lot grumble if his patrons follow his ex-
.mple.
All s%trainers, sink cloths, ETC., should
70 well washed, then scalded and thor
ughly aired each time they have been
IseI.
The watts, pals, curd sinks, etc, should
scalded with boiling hot water after
Washing, and If the water can run out
they will dry off in a few min
ties without wiping. Do not use a dish
10th, as it usually leaves an unpleasant
avor.-HOard's Dairyman.