Iowa County democrat. [volume] (Mineral Point, Wis.) 1877-1938, 1893-07-21
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Tsa>lAEllRYE.
SUMMER CHEESE.
Directions For Making 1t Issued by Tho
Ontario Dairy School.

Aeratlon and cleanliness should nave
the same careful attention.
When the milk arrives at the factory,
each can should be subjected to n strict
examination by the cheesemaker-do not
leave this to the poorest help-to detect
if possible and reject all bad favored or
tainted milk. There is no excuse for
having milk of this kind. What one per-
son can do all can do-care for it prop
erly and have it arrive at the factory i'll
the very best possible condition.
When the milk has been received. heat
it up gradually to IS degrees. When
this has been done, try it with the rennct
test to ascertain the degree of ripcness.
1t is advisable to 10 this even in hand
ling very ripo milk. for it enables tho
cheesemaker to know just about how
fast the curd is going to work. If posi-
bic, have tie milk III that condition that
all the whey will he drawn III from u
to 5 hours from Che time the renncJ
is added, witt.a quarter inch acid on the
curd by the hot iron test. Use enough
rennet to coagElatc the milk sufficiently
for cutting III 80 minutes.
Start to cut little early. Take plenty
of time, and do not hash or slash the
curd. Use the horizontal knife first, fin
ishing with the perpendicular, and if tho
milk is overripe and going to work fast,
as is quite often the case in hot weather,
| then cut the curd considerably finer. BY
so doing the cooking process is fastened.
| The cubes of curd being small they AFRO
much more easily cooked than if left tho
ordinary size. When the cutting is fin
ished, start to stir very gently ut first, or
until the curd becomes somewhat firm.
Do not apply heat for 10 or Is minutes
after stirring is commenced. Heat grad
ually up to 90 degrees, taking fully one
| half hour to do SO, unless i'll the case of
fast working curd, which requires to DO
heated up as quickly as possible to in
sure thorough cooking. Continue STIR
ring for some time after the desired tenn
perature has been reached TO prevent
mating and to insure moro uniform
and thorough cooking of the curd.
Draw off part of the whey soon after
the heating has been finished, and if there
are any bad odors or taints draw tho
whey down quite close to tho curd, then
| kctInIlS
flavor will be very much improved.
Draw off all tho whey when tho curd
shows quarter inch acid by the hot iron
test, and continue hand stirring until it
is sufficiently dry before allowing it to
mat, and when matted break or cut into
convenient strips and turn it over at
short intervals (about every Is minutes)
piling little deeper each time it is
turned and never allow any whey to
| gather on or around 1t.
Grind early, or when the curd strings
to II inch OH tho hot iron. Keep it
apart and we'll stirred and aired after
grinding until ready for sailing.
In the case of gassy curd, try to re-
tain more moisture in it when the whey
is drawn off by stirring less. Grind it
about the usual time, and when it Is
partly ripe pile deep, and if the whey
begins to lodge around it open the pile,
allow the whey to drain off, then pile
again. Continue in this way until the
curl becomes velvety and buttery, when
it is ready for sailing. Hoop it from Is
| to 90 minutes after the salt has been
well stirred III.
| Va
until the whey begins to run clear, after
which it may be safely increased. In
from As to 60 minutes the pressure may
be removed, the hoops taken off, tho
cheese dressed neatly aud put back tc
press again. Apply full pressure before
leaving there for the night.
Turn them in the hoops in the morn
ing, pairing off any corners or shoulders
which may arise from imperfect fitting
y followers, putting back to press for five
= or six hours longer, when the cheese viii
be ready to take into the curing room
which should be kept as cool as possible
during the summer.
We would strongly advise cheese
makers to keep a record of each vat, TIN
condition of the milk, and how it work
each day. Stencil the cheese with tn
date when made, the number of the va
. made from, and by SO doing grca
many difficulties may be overcome.