CHEESE MAKING. 85 



CHEESE MAKING. 



Thomas J. Dillon, Prince Edward Island. 



The cheese-maker, if properly qualified, is a very import- 

 ant man in the community. A good cheese factory brings in a 

 lot of money, and a factory will not be successful unless the 

 maker is competent. He should, therefore, be a man of well- 

 trained judgment, and excellent natural ability, should be well 

 informed, and have a good knowledge of human nature, beside 

 being thoroughly posted in his business. 



THE MILK. 



In most professions the operator has the raw material in 

 about the same condition from day to day. Not so with the 

 cheese-maker. His raw material — the milk — is never the same. 

 He will not get two vats exactly alike, even on the same day, 

 and to make a uniform cheese from the different qualities of milk 

 requires good judgment, and great care. Then, too, he has the best 

 interest of the patrons of the factory to consider. Some patrons 

 will take proper care of their milk, and see that it is always sent 

 to the factory in good condition, while others will be careless, 

 allow their cows to feed on what they should not, or are not as 

 careful about milking or handling the milk as they should be 

 and when it arrives at the factory, the maker finds it is not fit 

 for first-class cheese. It is his duty to refuse to accept such 

 milk, whether it be from the largest patron, or the most influ- 

 ential man in the company, just the same as if it were from the 

 smallest patron or the meanest. So you see the cheese-maker 

 needs to be a just, upright, impartial man, and he should be 

 courteous also. If a can of milk smells badly, it is not neces- 

 sary to say it is rotton, vile, etc., etc. Such expressions are 

 apt to offend the owner, and drive him away from the factory, 

 whereas, if he were carefully advised that his milk was " off " 

 in flavor, or quality not right, he might get interested and be- 

 come one of the best supporters of the factory. The cheese- 

 maker should impress the patrons with the idea that their inter- 

 ests and his are mutual, and as he knows more about milk and 

 how it should be handled than they do, should try and lead 

 them to a better way, and not attempt to drive them. A cheese- 



