242 THE AMERICAN FARMER. 



practicable, thus securing a uniform product of a better quality, as well as a larger amount 

 than would be produced from the same quantity of milk in the dairy, as the latter is com 

 monly managed. The same essential advantages are to be derived in the manufacture of 

 cheese by patronizing the cheese factory as from the creameries in the making of butter, the 

 factory product being usually of good, uniform quality, better flavored, commanding a higher 

 price in the market, while a larger quantity of cheese can also be made from the same 

 amount of milk than can be obtained in the farm dairy. The labor of cheese making is all 

 obviated in the farmer s home by this system, an item of no small importance to the farmer s 

 wife and daughters, who have much of the heavy work of the dairy to perform upon the 

 farm. If there is no cheese factory in the vicinity at a convenient distance to make its 

 patronage profitable, it would be a good plan for the farmers to unite in establishing one, 

 which, under proper supervision and skillful management, would prove a profitable invest 

 ment. 



Varieties of Cheese. The different kinds of cheese that are produced on the farm 

 are made from the whole milk, or that which is new and has not been skimmed ; that from a 

 mixture of one-half new milk, while the other half has stood twelve hours and had the cream 

 skimmed off that has raised during that time; and that from which all, or nearly all, the cream 

 has been removed, commonly known as skimmed-milk cheese. Of these different kinds, of 

 course the first, when properly made, is the best, being rich and of fine flavor. The second 

 js considerably less rich than the first, and of medium quality. The third is generally of 

 poor quality, being devoid of cream, and consequently of the butter element, and is usually 

 hard and indigestible. 



English cheese is divided into three classes: (1) that which is made from whole milk, 

 with an addition of cream; (2) that made from whele milk; and (3) that made from skimmed 

 milk. The far-famed Stilton and Double Gloucester cheese belong to the first class men 

 tioned, being made of morning s milk, to which the cream of the previous evening s milk has 

 been added. 



The different kinds of whole-milk English cheese are known as Single Gloucester, 

 Cheshire, Cheddar, and Dunlop. 



The third class, or skimmed-milk cheese, is of the lowest grade of the English product, 

 and is the cheese commonly used by the laboring classes. Besides those already mentioned, 

 there are other varieties more or less common, among which is the Neufchatel, or cream 

 cheese, which is made of pure cream, and the Gargonzola, an Italian variety. The former 

 will not keep well, and must therefore be eaten while it is fresh, or soon after being made; 

 the latter is quite rich, and similar to the Stilton. The quality of the different kinds of 

 cheese depends much upon the mode of manufacture and other circumstances, besides the 

 proportion of butter they contain. An English writer of prominence says with respect to the 

 imported American cheese: &quot;Of foreign cheese imported into Great Britain, the most 

 important in point of quality and value is the American; and, since the introduction of the 

 factory system of cheese making in the United States, this has greatly improved in quality, 

 and become an -important and extensive article of commerce.&quot; This is certainly important 

 testimony from English sources. 



Of course the milk of different breeds and herds of cows will differ in quality, some 

 milk being much richer in both the butter and casein elements than others; but we believe 

 the different qualities of cheese found in the market are due more to the skill, or lack of it, 

 of the manufacturer than in the quality of the milk used. We have eaten skimmed-milk 

 cheese in which that skill was employed in its making, that brought out and utilized the 

 fullest excellence of the material used to such a degree that it was in quality greatly superior 

 to whole-milk cheese manufactured by inferior skill. Much depends upon the quality of 

 rennet used for curdling the milk, the pure, chemically -prepared extract of rennet being the 



