270 ANNUAL REPORT OF NEW-YORK 



14th. What power do you press with; and how longl 



15th. What is the cause of the pressing cloth adhering to the 



cheese, and what is your remedy 1 

 16th. How do you give coloring to the cheese — inside or outside? 

 17th. How do you produce a rind impervious to flies 1 

 18th. What kind of oil or dressing is used upon your cheese; and 



how is it applied ? 

 19th. What is the cause of cheese swelling; and what is a remedy ? 

 20th. Do you use the thermometer to test the degree of heat 1 



J. W. CANFIELDj — Champion, Jefferson Co. 



MANNER OF MAKING CHEESE. 



First Premium for old Cheese. 



Cheese made as follows : Milk set at 90^ heat, curdled with 

 rennet sufficient for cutting; in about fifty minutes after cutting 

 let it settle; then take off the whey and work fine with a cutter; 

 then heat gradually to a temperature of about 95^, and let it 

 stand twenty or thirty minutes; then bring the heat up to 100^, 

 and let it stand one hour; whey is then partly drawn off" and a 

 handful of salt added, stirring occasionally till sufficiently mixed; 

 the remainder of the whey is then drawn off, and salt 3 lbs. to 

 100 lbs. of curd, with Turk's island salt; press with a screw press 

 about one hour, and then take it out and put on a bandage, and 

 put it in press and apply sufficient power to press it in one day. 



The following are answers to questions required of those who 

 presented cheese for premiums : 



1st. I warm a part of the milk. 



2d. I add the rennet at 90°. I think I can obtain more curd 

 from setting milk at that temperature than any other. 



3d. I always set the milk the same all seasons. 



4th. I use calves' rennet prepared with the curd, it is salted, hung 

 up and dried; the rule to judge of the proper time for breaking 

 the curd is when it is sufficiently coagulated to not adhere to the 

 cutter. 



5 th. The curd is made fine with the cutter. 



6th. No rule observed as to the time occupied in breaking 

 the curd. 



