PAIRY ASSOCIATION. o35 



the use of the rennet test. The quantity of rennet used and the tem- 

 perature at time of setting the vat are two factors which should be va- 

 ried as the richness or acidity of the milk varies. In the spring when 

 the percentage of fat is lowest a lower setting temperature and a large 

 amount of rennet is used. As the season advances the temperature should 

 be raised and the unit of rennet lessened, in order to make cheese firm 

 in bodv. Now cut your vat as soon as it gets firm enough or will sepa- 

 rate over one's finger cleanly. This cutting will expel the whey ; unless 

 cut into cubes of uniform size some will dry out sooner than others and 

 thus make a mottled cheese. Handle your curd at this stage very care- 

 fuUv for rough treatment now will cause a loss of fat also a loss of 

 quality. If the curd is from over ripe milk it will help some to cut 

 finer than in ordinary use. This assists the whey to escape from the 

 cubes, making them firmer, thus checking the development of acidity. 

 After the cubes begin to toughen and contract in size, apply heat to 

 further expel the whey. The temperature to be used for heating de- 

 pends principally upon the richness of the milk. Under the same con- 

 ditions the curd from rich milk will retain more moisture than a curd 

 from poor milk. So when you have very rich milk a higher tempera- 

 ture must be used or soft pasty cheese will result. 



If after cooking up to 98 degrees you find that your vat is develop- 

 ing acid too fast and curd is not contracting, or in other words the acid 

 is ahead of the cook, draw off a greater part of the whey and add 

 water, good clean Avater, at a temperature of a hundred, and this will 

 check the acid, or if curd develops a gassy taint we find the same plan 

 to be helpful. By this means a good cook is assured, and this is very 

 important in the production of a good article. As soon as curd will 

 fall apart when squeezed in your hand and a slight acid will show on 

 iron, we draw ofif the whey and cut and pile in blocks of about eight 

 inches square. These should be turned a few times tO' let them drain 

 and from V^ to jA inch acid show on hot iron. In summer it will be 

 necessary to run more acid to stand the hot days. Mill the curd that has 

 been piled and turned for the required time or until it has become flaky 

 and velvety, and we are now ready for the salt. 



If curd is too moist use a little more salt, if dry not so much, as it 

 does not require so much in solution. But at any rate don't salt your 

 curd until it is soft and velvety, because here you enhance the flavor and 

 texture of your product. Hoop your salted curd as warm as possible 

 and apply light pressure at first so as not to destroy fat. Turn your 

 cloths as soon as cheese gets into shape and make your finishing look 

 clean and smooth. 



