Gloucester County Democrat. (Woodbury, N.J.) 1878-1932, 1897-11-11
AS 70 CHEESE.
Pinhoies, Round Holes. Ragged Holes.
Classy Curd and Other Things.

Pfnholes, Round Holes, Ragged Hole6s
Classy Curd and Other Things.
A cheesemaker must know when his
cheese is good. He must have a trier.
He should not have to wait for some
one else to try his cheese. 1t is not well,
however, to try your cheeses too much
and let the flies into them. would find
out every week how my cheeses were
going.
A good cheese has certain qualities
"a A firm body. No one wants hard,
, dry, indigestible cheese, but you want
solid, firm cheese, and the plug should
show no holes or weak spots. (2) II
should be rich and meaty. (3l It should
have a tlinty break. a. A nutty flavor,
nice and clean.
In judging cheese, flavor is given 40
per cent, body and texture 35 per cent,
color 10 per cent and finish per cent.
In pulling plug, draw it SO that the
bare plug will not rub on the rind OF
the cheese.
The plug should look larger than the
hole it came from. The judge will get
the favor by the odor.
There are three defects in cheese,
which will be indicated by as many
different kinds of holes.
First there is the ragged hole, pene-
trating the cheese irregularly and of IT.
regular size and shape. One cause Of these
ragged holes is failing to keep the
curd while in the sink of an even heat
and moisture, as heat aids the forma-
ton of acid and the curing of the curd.
By letting certain portions Of the curd
get cold there is an uneven development
of the acid, and we will see this defect
indicated by ragged holes in the cheese
while curing.
Then there are round holes. These
indicate and are found in what is called
sweet cheese. To cause this condition,
either the milk has not been matured
to a proper point or the salt has been
added too soon.
Very small round holes, known as
pinholes, also indicate defective cheese.
They are due to gassy curd. This gas is
caused by some faint in the milk. TIC
avoid this defect, refuse all tainted
milk, and if you have any Of these pin
holes in the curd ascertain it by cut
ting the curd with knife) be sure you
get them flattened out before you salt
the curd.
If curd is put to press at too high q
temperature, above 80 degrees, it will
be likely to generate steam, and this
will make the cheese puff and contain
holes
There is also what is called an acid
cheese, indicated in two ways-irst,
by leaking whey on the shelves; sec
ond, by being dry, mealy and husky,
the fat seeming to have disappeared.
The causes of this condition are either
that some sour milk was put in the vat,
or that the vat was allowed to get over.
ripe, or that the curd was not dipped
soon enough, or, again, that it was not
stirred enough in the sink.
In short, the acid was allowed to de.
velop too far before sailing.
In close, muggy weather the cheese
maker must have everything ready tc
run the milk through all the processes
without any delay.
Another defective cheese is the pasty
cheese. 1t is weak in the body One
characteristic is that when you pull out
the plug you can't replace it again. II
is generally found in the fall and is the
result of cold making and curing rooms.
There is no time of year when more
care is needed in cheesemaking than in
the autumn The milk is richer, and to
get firm body you should cut the curd
finer Ito get out more of the whey and
salt little heavier.
Be sure and keep your curd warm
! through all its stages. The pasty cheese
is due to letting the curd get cold in the
vat or the sink, consequently the acid
does not work fast and the whey does
not come away freely.
IF the cheese does not rind on the out
side, it is due to cold hoops. If your
room is cold, warm your hoops In tub
of warm water before filing them.
In filling your hoop have the center
the fullest; you can get the whey out
better. If you don't get the whey out
before the curd gets cold, you will new
er get it out. Press your cheese we'll at
night, especially in cold weather.
If you neglect to keep fire in your
curing room in cold weather, in addi-
ton to having pasty cheese you will
get spotted cheese that will grow
strong and bitter.
Be sure to have stove in your curing
room when September comes in. After
a cheese is properly cured it does not
require much heat. Put the newest
cheeses where they will get the most
heat.
Attend to turning your cheeses and SO
allow the dampness to escape from them.
Red spots on cheese are often due to
rough handling Don't let your cheeses
stand too close together on the shelves
They must not touch each other or any
thing else. Have them in straight rows
on the shelves
Fix your press SO it will work straight
Take care of your utensils. Don't get
your hoops all bruised up.
Have your cheese neatly bandaged,
even sized and pressed straight AID
dress of ]. E. Hopkins.