926 New York State Daikymen's Association 



cheese. I can (.Irive every wnslicd curd clieese out of that town in 

 time. If the stables are all sorts and kinds and the milk in bad 

 condition, the poor checsemaker is up against it. I went into a 

 stable within three miles of Canton the other day that ought to be 

 closed by the Commissioner of Agriculture. It was the most 

 abominable place I ever saw; and yet the owner is a prominent 

 man, the biggest patron of the creamery, within 30 rods, and they 

 have to take him, good, bad or indiiferent. I think we ought 

 to take steps in Xew York to have the same control over our l)ntter 

 and cheese factory milk that we are getting over milk for market 

 shipment. AVe cannot bring it about in a year or may be in five 

 years, but I think we ought to set in motion some positive currents 

 that will lead to just that thing. 



Mr. Lang: Have they taken up instruction in cheese making 

 at the Canton school ? 



Dean Cook: We are giving the students instruction in mak- 

 ing skimmed cheese, but not in the washed curd. 



]\Ir. W. E. Hall : I have been in the cheese industry 24 years, 

 and for 20 years I have made more or less washed curds. They 

 tell me that the markets — Xew York markets of course — will 

 not handle washed curd, but you can send the people in Xew 

 York City a washed curd cheese aud they want it. I really 

 believe that the washed curd cheese has done more to develop the 

 consumption of cheese than any cheese we have ever put on the 

 market. If made properly it will take anywhere in the world. 



Dean Cook: I believe that is a good point. The manufacture 

 of the washed curd has developed the market, but that does not 

 make the stuff sound or good. If it was standardized so that the 

 very highest types — which are just about the same kind that any 

 man can make without washing, out of pure, clean milk — there 

 would not be much trouble. But the trouble is the temjitation to 

 soak in more water. 



Voice : Have you any book that shows the method of making 

 soft cheese? 



Dean Cook: There is not much method about it. When 

 you have the right kind of milk, rennet, a little common sense 

 and enough heat, it is easy to make. The trouble is, we liave in 

 tlie creamery sections a great deal of milk that is not good. la 



