NotfK on Cheddar Chee>^f Making. 181 



NOTES ON CHEDDAR CHEESE-MAKING. 



By R. T. Archer. 



So much has been written and said alxjut cheese-making that it 

 may be asked, " What more of interest is then; to say" '' hiowever, there 

 are many points about which h'ss experienced makers incjuire for in- 

 formation. Probably the principal amongst these is the best method 

 of treating over-rii)e or " fast " milk as it is termed by cheese-makers. 

 But it sh(mld be remembered, that no matter what we read or are told 

 it is not wise to make any radical chausres in our method of working, 

 till we prove that it suits our conditions, and results in an improved 

 article. 



The Treatment of " Fast " Milk- 



On the treatment of "fast " milk we may read many opinions, bnt 

 they do not all agree. Most of them say increase the rennet a tittle, 

 and that may be a safe plan. 



Some say set at a higher temperature, while others advise a lower. 

 A higher temperature will encoui'age the growth of bacteria, and con- 

 sequently the more rapid development of acid, which we want to retard 

 as much as possible until the curd is cooked, wliich means, also, the 

 whey extracted and curd firm. A high temperature, however, increases 

 the action of the rennet so that the milk thick-ens more quickly, and 

 we thereby secure a (Quicker start, and so have a chance of getting 

 ahead of the acid. Setting at a lower tem])erature will have the 

 opposite effect, but, as we would n(_)t in any case vary the temperature 

 more than two or three degrees either way, there appears to be no need 

 to alter the regular setting temperature of 86 degrees Fahr., especially 

 when a man of the ability and experience of Professor Robertson, the 

 Canadian expert, recommends a highei- temperature, while Wing, the 

 well-known American expert advises a lower-. 



How are we to tell if we have a "fast" milk' The appearance and 

 the smell mayl^e enough for an experienced maker, but the acidity test 

 is a safe guide for anyone. 



As so(ni as the milk is in the vat ascertain the acidity, and in 

 general if we find -24 or -25 per cent, we may depend on it being fairly 

 quick, although, in some districts, milk of this acidity is right for set- 

 ting, and a quick milk would be '28 or "29 per cent, acidity. This, 

 however, is soon found out if the milk is tested, and acidity noted for 

 a few days. Assuming we have a "fast" milk, the best course is not to 

 heat up till it is all in the vat, then have everything ready, add the 

 colour, heat it u]) as quickly as possible, set with a little extra rennet, 

 and stir for three minutes instead of the usual five minutes, since in 

 extreme cases it may be thick before we have done stirring. 



One case of this sort came under my notice where the whole vat 

 full of milk was thrown out, as it was thought a cheese could not be 

 made from it. There was no need for this however. 1 had a similar 



