Iowa County democrat. [volume] (Mineral Point, Wis.) 1877-1938, 1895-08-01
AUGUST CHEESE.
Useful Suggestions From Two Well Know
Canadian Experts.

lane:
Cheesemakers generally have had con
siderable trouble in making fine cheese
Many are anxious for u 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 thu
time the milk il set. Use rennet enough
to cut in 40 to DO minutes and cut fine
that is, provided you have any difficulty
in getting nice firm curd. Stir slowly
ut first
Cook to 100 degrees, firm well in the
whey, using small hand hayrake, and
draw the whey well down at the first
show of acid. Keep up the'stirring proc
ess until you have "a good, firm curd,
and draw the balance of whey when it
shows from 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
large drain up the center. Turn over
in half an hour. Do not allow the whey
to gather in pools around the curd. Pile
double tho second turning and increase
the layers every time until four or five
high. Turn every 20 minutes after the
first time. Keep over 81 degrees, SO de-
s,raau haipa thu hacf fa,nparatura
IL there is no gas, it will DO ready to
pass through the mill in, say, az 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 so before
milling. Stir well for 10 to 20 minutes
and salt with "a pounds of salt per
900 pounds of milk. Stir for 10 min
utes after sailing. Put to press as
large cheeses Ms you can press and have
boxes large enough to hold them, as
the demand is now for tall cheese Press
gently ut first, turning them, and pull
up the bandage in about 45 or 80 min
utes. Put on MI the pressure before
leaving them for tho night and see that
they are pressing even. Turn them again
in tho morning and keep up the pres
sure through the day, taking them out n
short time before they are needed. Turn
them every day in the curing room. If
the weather il hot and dry. sprinkle the
curing room with cold water twice Or
three times day. Air the curing room
night and morning, and you should OK
pect good results
From Professor Robertson:
"Cool August cheese" implies rich
flavor which may be preserved for the
winter trade; II firm, solid body full of
meatiness; fine outside finish, with
clean, bright rind, free from cracks, and
bnndages fresh looking, When the even
ings arc cool and tho milk needs ripen-
ing, don't fail to leave it i'll the vat un
til it reaches the proper state of matur
ity before the rennet is added. Use
enough rennet to coagulate mature milk
to n state fit for cutting i'll 40 minutes,
when set Mt SO degrees +. Dilute the OK.
tract to the extent of ono pailful Of wa
ter for every vatful Of milk and thon
mix it thoroughly by vigorous, rapid
stirring.
Whom you are troubled with gassy
curds, allow II development of acid such
rs will be indicated by threads from the
hot iron test a quarter Of an inch long
before tho removal of the whey. 1t is II
good plan to run most Of the whey off
at an earlier stage and to leave only
enough whey on tho curd to permit II
FREQ stirring Of it, After the whey is
drawn mir the curd thoroughly and
make provision for keeping it warm,
When II curd sink is used, if you need to
retain the heat put tho curd hack into
the vat, but let the temperature be kept
above "a degrees, Frequent turning and
aeration will facilitate the development
of acid, providing tho temperature be
maintained. After the curd cutter has
been used tho curd should Ire stirred and
aired for 10 or 90 minutes before the
application Of salt From -, to ga
pounds of salt per / 200 pounds of milk
should be added to curds that are fairly
we'll dried by the previous stirring.
They should bo put i'll tho hoops within
30 minutes after tho salt has been mixed
III.
Pressure should be applied very grad
ually. The chceses should be bandaged
neatly when they arc turned i'll the
hoops, within two hours after they arc
put III tho presses. They should again be
turned III the hoops some time i'll the
following morning. Where practicable
cheese should be- pressed for at least 20
hours