The weekly tribune. [volume] (Great Falls, Mont.) 1891-1894, 1893-09-08
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MAKING FALL CHEESE.
Instructions For Each Stage of Its Prog
ress From Vat to Hoop.

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 80 degrees. Ripen
the milk we'll "a few seconds less than
for summer cheese) before setting, and
if the weather be cold better results can
be obtained by using a little clean
favored our 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 10 minutes before any heat is ap-
piled, then raise the temperature gradu-
ally to 90 OF 80 degrees, taking about As
minutes to attain the desired tempera-
ture. Dip the curd when it shows II
inches acid by the hot iron test, stir we'll
until the whey has all escaped, then keep
the curd warm-about 81 degrees-and
allow it to mat. When matted, cut or
break into convenient strips and turn
over occasionally. Do not allow n
whey to gather in pools on or around the
curd. When it feels mellow or will show
II inches to J inches 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 we'll matured and
has a silky, buttery appearance, the salt
may be applied. Use at the rate of "a
pounds to 81 pounds of salt per 1000
pounds of milk, varying the quantity to
the amount of moisture in the curd.
The temperature at this stage should be
about Sc degrees. The curd may he
hooped and put to press in from - to 90
minutes after the sailing is done. APP
ply pressure very slowly at first and
allow the cheese to remain in the press
II hour before turning. Only pure
warm water should be used when band
aging.
Turn the cheese in the hoop every
morning, never allowing a cheese to be
placed in the curing room unless it has
a perfect finish.
The temperature of the curing room
should be kept constantly between 60
and Is degrees.
When coloring, pour the coloring into
a dipper of warm milk from the vat,
then draw the dipper quickly along UNI
der the surface of the milk from n end
OF the vat to the other, then stir well,
and there will be no danger of streaks in
the curd. Have a dipper with a long
handle for the purpose.
Rennet should be diluted to one gallon
of pure water for each vat, and the milk
should be well stirred for at least five
minutes after the rennet has been added.
In case the milk is very ripe two min
utes will be ample time to stir after add
ing the rennet.
Everything in and about the factory
should he kept scrupulously clean. The
cheesemaker who fails to do this need
not grumble if his patrons follow his en-
ample.
All strainers, sink cloths, etc., should
be well washed, then scalded and thor
oughly aired each time they have been
used.
The watts, pals, curd sinks, etc. should
be scalded with boiling hot water after
washing, and if the water can run ont
readily they will dry off in u few min
utes without wiping. Do not use a dish.
cloth, as it usually leaves an unpleasant
avor'-Hoard,s Dairyman.