86 VERMONT DAIRYMEN'S REPORT. 



maker with intelligence, tact and good judgment will build up 

 a business where one lacking those qualities will fail. Thus 

 you see the success or failure of a factory depends very largely 

 on the cheese-maker. 



A cheese-maker should be a bit of an engineer, understand 

 how to care for and manage his boiler and engine so as to get 

 the best out of them for the fuel consumed, and have them last 

 a long time. There are times, too, when he needs to be very 

 quick in his decisions and actions, and others, when he needs 

 to exercise great patience. So much by way of leading up to 

 my subject. Now for our talk on practical cheese-making. 



MAKING. 



After the factory has been fully equipped, with the weighing 

 can on a good set of scales, a nice clean strainer on a clean vat and 

 scales properly balanced, we are ready for the milk. The man- 

 ager of the factory should take his place on the weighing stand, 

 examine each can of milk as it is emptied into the weighing can, 

 refusing any that will not make first-class cheese. Put a sample 

 in the composite jar for the Babcock test, for all milk should be 

 paid for according to the fat it contains. Weigh carefully, and 

 credit the patron with every pound he delivers. As the milk is 

 being weighed in, the temperature should be gradually raised to 

 85 degrees Fahrenheit. The milk should be stirred gently to 

 keep the cream from rising, and to insure an even temperature. 

 When the vat is filled, if the cheese is to be " colored," add the 

 necessary amount of coloring matter, and stir well so as to mix 

 thoroughly. Do not apply the rennet for ten or fifteen minutes 

 after the steam has been turned off and coloring added, unless the 

 milk is over-ripe. When milk is in proper condition, add suffi- 

 cient pure flavored, reliable rennet, diluted with cold water, to 

 coagulate it fit for the knife in thirty minutes. Then cut first 

 lengthwise with the horizontal knife, commencing before the curd 

 is hard, and moving very carefully so as not to disturb the mass. 

 As soon as cutting lengthwise with the horizontal knife is finished, 

 cut crosswise with the perpendicular knife, and then lengthwise. 

 The curd will then be in square pieces about the size of dice. I 

 would much prefer having them about one-quarter smaller. We 

 in Canada are badly in need of a better class of curd knives than 

 we have at present. They are coarse, thick-bladed, ugly things, 

 that bruise the curd instead of cutting it. If the milk has been 

 in proper condition, and the curd not liable to develop acid too 

 fast I would turn the curd with the hands very carefully, going 

 slowly twice round the vat. Then loosen any particles that may 

 be sticking to the sides or bottom of the pan, then turn the curd 

 over carefully with the hands, going twice round the vat again 



