White Oaks eagle., 1895-11-07
AUou-; CHEESE.
Useful Suggestions From Two Well Known
Canadian Experts.


Many are anxious for good yield and
therefore try to obtain it at the expense
of the quality Now, this is rather poor
policy Quality should be the first CON
sideration and quantity second. Makers
must examine every can carefully, re-
jceting sour and bad favored milk. Heat
to SO degrees, using the rennet test. Set
when ripe enough SO as to run off the
whey in about three hours from the
time the milk is set. Use rennet enough
to cut in 40 to 40 minutes and cut fine
that is, provided you have any difficulty
in getting nice firm curd. Stir slowly
at first
Cook to 100 degrees, firm well in the
whey, using small hand hayrake, and
draw tho whey we'll down at the first
show of acid. Keep the stirring proc
ess until you have good, firm curd,
and draw the balance Of whey when it
shows from a quarter to half an inch Of
acid by tho hot iron test. Stir until dry
enough, SO as to expel the surplus whey,
and pack at the sides of the vat, leaving
a largo drain up the center. Turn over
III half an hour. Do not allow the whey
to gather i'll pools around the curd Pile
double the second turning and increase
the layers every time until four or five
high Turn every 20 minutes after the
first timo. Keep over 94 degrees, 96 de-
grees being the best temperature.
If there is no gas, it will be ready to
pass through the mill in, say, < to 3
hours; if gassy, do not pass through the
mill until the gas has nearly all gone.
Allow it to cool down to 90 or 80 before
milling Stir we'll for l5 to 90 minutes
and salt with "a pounds of salt per
1000 pounds Of milk Stir for Is min
utes after sailing Put to press as
large cheeses as you can press and have
boxes large enough to hold them, as
tho demand is now for tall cheese. Press
gently at first, turning them, and pull
up the bandage i'll about 40 or 80 min
utcs. Put Oh all the pressure before
leaving them for the night and see that
they arc pressing even. Turn them again
in the morning and keep up the pres
sure through the day, taking them ont a
short time before they are needed. Turn
them every day in the curing room. If
the weather is hot and dry, sprinkle the
curing room with cold water twice or
three times a day. Air the curing room
night and morning, and you should ex-
pect good results.
From Professor Robertson:
"Cool August cheese" implies rich
favor which may be preserved for the
winter trade; firm, solid body full of
meatiness; fine outside finish, with
clean, bright rind, free from cracks, and
bandages fresh locking. When the even
ings are cool and the milk needs ripen-
ing, don't fail to leave it in the vat I'M
til it reaches the proper state Of matur-
/ ity before the reDnet is eddcd, Use
enough rennet to coagulate mature milk
to state fit for cutting i'll 40 minutes,
when set at So degrees +. Dilute the ex-
tract to the extent of one pailful Of wa
ter for every vatful Of milk and then
mix it thoroughly by vigorous, rapid
stirring.
When you arc troubled with gassy
/ curds, allow development Of acid, such
as will be indicated by threads from the
hot iron test a quarter Of an inch long
before the removal of the whey. 1t is a
good plan to run most Of the whey off
at an earlier stage and to leave only
enough whey on the curd to permit a
free stirring Of it. After the whey is
drawn air the curd thoroughly and
! make provision for keeping it warm.
When curd sink is used, if you need to
retain the heat put the curd back into
the vat, but let the temperature be kept
above 94 degrees. Frequent turning and
aeration viii facilitate the development
Of acid providing the temperature be
maintained. After the curd cutter has
been used the curd should be stirred and
aired for 10 or 20 minutes before the
application of salt. From az to 2M
pounds Of salt per 900 pounds of milk
should be added to curds that are fairly
well dried by the previous stirring
They should be put in the hoops within
20 minutes after the salt has been mixed
in.
Pressure should bo applied very grad
ually. Tho choeses should be bandaged
neatly when they arc turned in the
hoops, within two hours after they are
put in the presses. They should again be
turned in the hoops some time in the
following morning. Whore practicable
cheese should be pressed for ut least 20
hours.