470 Journal of Agriculture, Victoria. [IQ Aug., 1917. 



NOTES ON CHEDDAR CHEESE-MAKING. 



By Geo, C. Sawers, Cheese Instructor. 



In the making of Cheddar Clieese, the object is to preserve the 

 greater part of the solids of milk in such a form that they will remain 

 in a palatable condition for a considerable time. 



It is thus imperative that milk from which the cheese is to be made 

 should be kept as free from contamination as possible, because any- 

 objectionable ferments that get into the milk will there have ample time 

 to produce bad'effects — it maybe flavours, texture, or colour — before the 

 cheese is ready for consumption. 'This requires the utmost care in the 

 cleaning and scalding of all cloths and utensils with which the milk or 

 curd is to come in contact during the ])rocess of cheesemaking, as well 

 as observing tlie utmosti cleanliness during the process of milking. 

 Truly, herein lies the secret of getting timely flavoured cheese. 



Treatment of Milk. 



As soon as the milk is obtained it should be removed to the milk 

 room or dairy, and strained through a sieve with a piece of butter or 

 cheese cloth over it into the vat., and cooled as quickly as possible to 

 about 70 degrees Fahr, by running over a cooler, when it may be left 

 overnight in the cheese vat with the jacket full of water. Frequent 

 stirring will not only hasten the cooling process, but will also help 

 to get rid of cowy or other odours that may be present in the milk. 



The amount of milk that can be left in the vat overnight dej^ends 

 on the size of the vat, the temperature, and the ventilation in the dairy. 

 Where good facilities for cooling the milk exist, 60 or 70 gallons 

 mav be left overnight in a 200-gallon vat with safety, but it is not 

 advisable to keep the milk in larger quantities unless cooled to below 

 70 deg., as it is likely to promote the growth of unfavorable ferments. 



Before starters came into use, milk was left standing overnight un- 

 cooled with the object of developing acidity, and in those days discolour- 

 ation in cheese was exceedingly common, and it is so yet in some dairies 

 with no facilities for proper cooling of the milk. 



In the morning the cream should be skimmed off and the temperature 

 raised to sucli a point that when tlie morning's milk has been added 

 the bulk will be at a suitable temperature for adding the rennet. The 

 cream may be added along with some warm milk. 



In practice this has been done, and found to be satisfactory, and it 

 certainly assures proper distribution of the fat. 



Starter. 



In the morning starter should be added to promote the develo]>ment 

 of acid, the amount required varying according to the nature of the 

 milk and the time of year. Put the starter through a straining 

 cloth, to remove any lumps, otherwise there may be discoloured patches 

 in the cheese. As little starter as is necessary should be used, because 

 its action does not cease with tlie making of the cheese. It continues 

 to act for a time in the curing room, and if used in excess may cause 

 sourness and bad keeping qualities, no matter how well made the cheese 

 may be in other respects. A small quantity added early is much better 



