Deseret evening news. [volume] (Great Salt Lake City [Utah]) 1867-1920, 1897-11-13

out every week how my chesses were
going,
A good cheese has certain qualities:
(D 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) Il
should be rich and meaty. (3) 1t should
have flinty break. (4) A nutty flavor,
nice and clean.
In Judging cheese, flavor is given 40
per cent, body and texture SO per cent,
color 10 per cent and finish 3 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 flavor by the odor.
There are three defects in cheese,
which will DO indicated by as many
different kinds of holes.
First there is the ragged hole, penc.
trating the cheese irregularly and of ir-
regular size and shape, One cause of these
ragged holes is failing to keep tho
curd whilo 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 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 ourd. This gas is
caused by some faint in the milk. Tc
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 fiattened out before you salt
the curd.
If curd is put to press at too high q
temperature, above 90 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-frst,
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 moi
stirred enough in the sink.
In short, the acid was allowed to de
velop toe far before sailing,
In close, muggy weather the cheese
maker must have everything ready t,
run tho milk through all the processe
without any delay.
Another defective cheese is tho pasty
cheese. 1t is weak i'll the body, On,
characteristic is that when you pull on
the plug you can't replace it again.
rs generally found in the fall and is tn
result of cold making and curing rooms
There is no time of year when NOR
sare is needed in cheesemuking than il
the autumn. The milk is richer, and t.
get firm body you should cut the cur
finer ito get out more of the whey AM
salt little heavier.
BE sure and keep your curd warn
through all its stages, The pasty chees
Is due to letting the curd get cold in tn
vat or the sink, consequently the aci
does not work fast and the whey doe
not come away freely.
If the cheese does not rind on the out
side. it is due to cold hoops. If you
room is cold, warm your hoops in tn
of warm water before filling them.
In filling your hoop have the cente
the fullest; you can get the whey OF
better. If you don't get the whey on
before the curd gets cold, You will neN
er get it out. Press your cheese well d
night, especially in cold weather.
If you neglect to keep fire in you
curing room in cold weather, in add
ton to having pasty cheese you wi
get spotted cheese that will gro
strong and bitter
Be sure to have stove in your curin
room when September comes in. Aft,
4 cheese is properly cured it does M
require much heat. Put the newe
= cheeses where they will set the mo
0 heat
Attend to turning your cheeses and
o allow the dampness to escape from then
= Red spots on cheese are often due
rough handling Don't let your chees,
s stand too close together on the shelve
$ They must not touch each other or an,
y thing else, Have them in straight row
on the shelves.
Fix your press so it will work straigh
Take care of your utensils. Don't g
your hoops all bruised up
Have your cheese neatly bandaget
even sized and pressed straight. AT
dress of J. L. Hopkins.