Report on the Exhibition of Cheese at Chester. 

 Form of Questions and Answers — continued. 



415 



QuEKrcs. 



Answers of Mr. Willis. 

 (Champion Cheese, 1857.) 



10. Temperature at 

 which the milk 

 receives the 

 rennet ? 



11. Means used in 



the after pro- 

 cess to keep up 

 the heat in the 

 tub? 



12. Mixture of the 

 milk in the 

 cheesetub ? 



75 degrees. 



None. 



The old put in after 

 the new. 



13. Curd-breaking? Usual wire breaker, 



14. After-treatment 

 of the curd ? 



15. The addition of 

 salt? 



16. How is the dry 



curd broken ? 



17. Pressure? 



18. Time taken to 

 complete the 

 cheese-making? 



19. Use of skewers 

 during the pro- 

 cess ? [See be- 

 low.] 



Allowed to settle, 

 then turned to one 

 side by hand ; whey 

 got off; curd re- 

 moved to baskets. 



Salt added in a damp 

 state ; a little on 

 each layer ; cut up 

 three times and 

 turned over ; ground 

 by curd-mill and 

 put into vats. 



Comes' curd-mill. 



Nothing first day. 

 About 2 cwt. second 

 day. 



Five hours. 



Used during the first 

 three days. 



Answers of Mr. Ankers. 

 (Cheese not less than 

 60 lbs. weight, 1857.) 



We use the thermo- 

 meter. 78 to 80 

 degrees. 



Heated water in pans, 

 or pans of milk 

 floated in boiling 

 water. 



The old after the 

 new. 



A sharp cutting tin, 

 to cut clean 

 through, and after- 

 wards break with 

 the hands. 



Various, according 

 to the season and 

 temperature. 



It is measured in a 

 dry state ; and ac- 

 cording to flavour, 

 applied in the se- 

 cond and third 

 breaking. 



By hand. 



None the first day. 

 On the second day 

 six or eight pounds 

 with the lever. [Qy. 

 on the lever ?] 



Six hours. 



Used the second day, 

 up to the time of 

 taking the cheese 

 from the press. 



Answers of 

 Mr. George Jackson. 

 (Cheese not less than 

 GO lbs. weight, 1858.) 



None. 



New to the old. 



The usual wire 

 breaker. 



By guess. 



Curd-mill. 



Screw the first day 

 and lever after- 

 wards. 



Six hours. 



Not used. 



