The Redwood gazette. [volume] (Redwood Falls, Minn.) 1873-1940, 1896-10-01
SWISS CHEESE.
How It Il NIade-Lt Requires Three Months
to Cure.


How It Il Made-Lt Requires Three Months
to Cure.
In answer to question about making
Swiss cheese Hoard's Dairyman quotes
the following from Willard:
A few years since visited factory
erected for the purpose of making Swiss
cheese and where very superior article
was produced The manager here was a
Swiss cheesemaker, and the arrange
ments and machinery were after the
most approved Swiss pattern.
In the proper curing Of Swiss cheese
room in which a low, even tenn
perature can be secured is requisite;
hence q cellar basement of stone
is deemed important for good cur
ing room The factory referred to
was erected for manufacturing milk
from about 300 COWS. The building is
about Sd feet long by "a feet broad and
is placed upon side hill, so as to have
a stone basement or cellar some feet
high and extending under the entire
upper structure, which is of wood
The cheeses are pressed in two sizes,
the one 30 inches and the other % inches
In diameter, but both are uniformly but
5H inches thick. The larger sized cheese
will weigh when cured somewhere near
100 pounds, and the curing process will
require at least three months
The milk is made up fresh from the
cow-that is, the mornings and even
ing's mess separately. AS soon as the
mornings milk is received it is turned
into a large copper kettle hanging upon
a crane which swings over the fire in a
broad, old fashioned fireplace. When
the temperature Of the milk indicates 81
degrees, the rennet is added. After the
milk has coagulated circular wire
breaker attached to a long handle is In
troduced, the curd broken up, and the
whole mass stirred with the breaker.
The kettle is now swung over the fire
and the stirring kept up until the mass
indicates temperature of 100 degrees
to 1876 degrees, when 1t is moved back
ON the crane from the fire into the room
and the stirring continued for half an
hour longer, or until the curd is suH-
GENTLY cooked. This is indicated by its
firm and elastic condition, similar to
curd properly cooked" In ordinary
cheesemaking.
A cloth strainer is now introduced
which permit them to be easily and
thoroughly cleaned, and every day they
are thorou; NY flushed out with hose,
abundance Of water being at hand. A
complete system Of sewerage is provide1
and the stables are heated by furnace
heat and we'll ventilated, receiving a
constant supply of fresh air from out of
doors
Immediately before milking the COWS
washed with warm water, after which
the mixers go to their washroom and
thoroughly cleanse their hands and put
on milking suit over their ordinary
clothing. They are furnished with two
suits for this purpose, so that a clean
suit is always ready when wanted The
milk pals, strainers, cans and all uten-
sils used. also the bottles in which the
milk Is shipped to the consumer, are
thoroughly cleansed and then sterilized
by live steam in q sealed room, the tenn
perature of which is held ata12 degrees
f. for 80 minutes The first mix
from each feat is rejected. as experience
has shown that germs which sour the
| milk invade these passages and cannot
be gotten rid of by the washing process
AS soon as the milk is obtained it is
| run through centrifugal machine. such
as has been in use for some years in
creameries as means of rapidly and
economically separating the cream from
the milk. l employ it for the purpose NJ
| separating from the milk any dirt OF
other solid matter which may have got
ten into the milk in spite of the precau.
tions previously used. Although in this
operation the cream and milk are sepa
rated from each other, they are again
| mixed when they come from the sepa
| rator and there is Left behind in ths
| machine peculiar mass of mucns.
germs, ETC.. which it is very desirah-s
to have out Of the milk immediately
after leaving the separator 1t Is cooled
to temperature below 40 degrees F.
| in hot weather and in some cases as loN
| as S5 degrees F. This low tempera'
ture secured quickly after milking Il
found to be very desirable, as it i'm
proves the flavor and keeping quality d
the milk. The milk is then bottled. each
bottle stoppered with wood pulp stop
per, and paper seal put over the TOT
in such q manner that the contained
milk cannot be reached unless the seal
is destroyed On each seal Is stamped
the date Of the bottiing and my sigma
ture This seal is guarantee Of gem.
ineness to the consumer
Immediately after being sealed Tx
bottles are packed in cases and put intl
o refrigerator.