VERMONT DAIRYMEN'S ASSOCIATION. 37 



painted with a coat of hot paraffine. This will check evaporation and pre- 

 vent molding. 



The cheese will be ready to cut in about two months, or if one prefers 

 more flavor they may be left longer. 



SWEET CURD, BRICK CHEESE. 



Brick cheese is made from sweet milk that has not developed .2% 

 acid. No color is used. It is set at 86 degrees F., with the same 

 amount of rennet or pepsin as is used for cheddar cheese; is cut and 

 firmed up the same as cheddar, though the milk being sweeter, the 

 firming will have to be done at a higher temperature, probably 110 

 to 118 degrees. When firm the whey is nearly all drawn off and the 

 curd is dipped into the molds. 



These molds are made of wood, six inches deep by ten inches long 

 and five inches wide. A draining table covered with draining boards, 

 with a linen strainer cloth spread over it and the molds are set side 

 by side on this strainer cloth. The whey drains out and the curd settles 

 down into the mold. A follower is put on and weighted with one or 

 two bricks. The molds are turned over several times in the course of 

 two or three hours. Care should be taken to see that they press 

 straight. The cheese are left to press until next day, when they are 

 taken out and rubbed with salt and piled together in a salting table. 

 They are scraped with a steel comb and the loose curd particles are 

 rubbed into any little holes in the surface. They are salted two days 

 and then put on the shelves to cure. The temperature of the room 

 should not exceed 65 degrees. 



The air should be moist and the cheese should be rubbed frequently. 

 In the course of two weeks they can be paraffined. They may be eaten 

 when two months old. 



Brick cheese weigh about five pounds. This method of manufacture 

 is much simpler than that of cheddar, and is, therefore, better adapted 

 to the manufacture on a farm. 



President Aitken. — What is the price of the brick cheese and the 

 cheddar cheese? 



Professor Decker. — Sometimes brick cheese brings more money and 

 sometimes cheddar. I have known brick cheese to bring more money 

 and I have known cheddar cheese to, and they sometimes bring about 

 the same price. You take it in places where they have had good 

 brick cheese the people like it very much and when we have made 

 brick cheese we have been able to sell it right along. I belive here 

 in the East you will have a demand for that kind of cheese. It is 

 easily made, all that it wanted is clean, rich milk to make it out of. 



Mr. Hitchcock. — Hovv about the quantity to be made from the amount 

 of milk? 



Professor Decker. — About the same as cheddar cheese. You will 

 retain a little more milk in the brick cheese than in the cheddar 

 cheese. 



Professor Hills. — How many pounds of water in a brick cheese? 



