The Morris County chronicle. [volume] (Morristown, N.J.) 1877-1915, 1899-09-22

There is one mandatory In Wyom
ing county, N. Y, of which but com
paratively few Of its people have any
knowledge. Any one who Is interested
in cheese, especially the Italian makes,
can post himself regarding one variety
of the article by visiting a little hamlet
not 80 miles distant from Rochester or
Buffalo on the Erie railroad. The vii
lage is Dale, located in the town of Mid
dlebury, this county, and it is such
little place that it has only store or
two and a postoffice. The cheese factory
is not far from the station. 1t is a
door on the first floor. The factory
hands are Italians, and the farmers who
live nearby say the output of the plant
is sold in Chicago for Parmesan cheese
The Italians said ii was known as some
thing, pronounced like "carzo cawadel
Ter, and from consulting an encyclo-
pedia the writer concluded it was Cacio
cavailo. of which there are the Milanno
and Sorrento varieties made in Italy.
Visitors to the little burgh are shown
the establishment as something out of
the ordinary. The cheese is made from
cows milk and the farmers about there
are paid 20 cents hundred for milk
delivered. The make up of the plant
consists Of two boilers, one of which
contains hot water, and in it the cheese
is dipped after the milk has been turn
ed to curd and is ready for handling,
for this cheese is a strictly handmade
article. City people who have seen men
in the confectionery store windows pull
taffy know about the way. This cheese
in the condition of long curled ropes is
placed in big, low tub and there it is
given the hot water baths, between
which the Italians pull and repuA, put
back in the tub and then pull it again.
The men stand six feet apart and the
cheese is stretched at least double that
length, until it has reached the proper
grain. When it is completed, it is
shaped into cheeses which resemble a
bowling alley pin with the bottom
about the size of cocoanut. 1t is then
aged for about half a year, when the
outside becomes hard. During the age
ing it first becomes green, afterward
yellow white The outside then peels
off like the skin of kid glove orange.
The article is then said to have cost
about / A cents a pound The imported
article costs up to 23 cents in New York
at wholesale, and is said to be very nu-
tritious.
Good Rules For a Butter Factory.
The Waterford one. creamery holds
closely to the following rules with its
patrons, and the result is quality in the
product
All tanks in which milk or cream is
set shall be kept clean and sweet and
located where they will not be affected
by doors from the barn nor any other
odors which may be injurious to the
favor of butter.
The temperature in said tank shall
be no warmer than AZ degrees F. and
not cold enough to freeze, AS degrees
being the most desirable temperature,
and that cream shall be kept in such
tank until taken therefrom by the col
lector.
Collectors shall be inspectors of cream
and shall be forbidden to take any
which is sour, dirty or frozen or for
any reason which in their Judgment
renders it unfit for the manufacture of
high grade butter until such objection
or neglect on the part of the patron is
corrected
1t shall be the duty Of all patrons to
report at the factory any incompetency
or negligence on the part of any coll
lector in his capacity rs such.
All errors should be reported at once
for correction.
The fact that the success of a cream
cry depends far more upon the quality
than upon the quantity of its product
necessitates that the practice of any
patron tending to lower the standard Of
grade of that product should be dis
couraged and such patron be dropped
from the list. in Justice to all con-
cerned.