STATE AGRICULTURAL SOCIETY. 269 



CHEESE. 



REPORT OF COMMITTEE. 



The exhibition of cheese was the largest and best we have 

 ever seen, and does great credit to the exhibitors and the Society. 

 The quality is most excellent, showing the high standard our 

 dairymen have reached. The ten cheeses exhibited by Nelson 

 Fry, of Gouverneur, St. Lawrence county, were the most even 

 quality, fur such a quantity, (the cheese weighing from 120 to 

 180 pounds each,) that has ever come under our notice. Mr. 

 Fry's statement is recommended for publication. 



QUESTIONS TO BE ANSWERED. 



1st. Do you warm all the milk at all seasons of the year, or not 



— and why ? 

 2d. At what degree of heat do you set, or add rennet — and 



why 1 

 3d. Do you vary the heat at setting at different seasons of the 



year — and why 1 

 4th. What kind of rennet do you use; how prepared; by what 



rule do you judge of the proper time to commence breaking 



the curd — and why ? 

 5th. How do you break or make the curd fine — and why? 

 6th. Do you observe a rule as to the time occupied in breaking 



the curd — and what is it 1 

 7 til. Do you observe a rule as to the age of the curd when you 



begin to heat up to scald, and the time occupied in raising the 



heat — and why 1 

 8th. How do you apply heat in scalding; what degree is used, 



and how long kept applied to the curd to cook it enough ? 

 9tli. Do you vary your rule in scalding at ditierent seasons of 



the year — and w liy 1 

 10th. H(jw do you deteruiiiic wlien curd is scalded enougli I 

 11 til. llow do you se])aiatc the whey and curd; and what rule 



have you for tempering the curil for receiving the salt ? 

 12th. \Vliat kind of salt used; how much, and how do you ap])ly 



it, and at what particular state of the curd ? 

 13th.. How soon jifter applying the salt do you put the cuj-d to 



press — warm or cold — and w hy ? 



