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THE AMERICAN FARMER. 



The cheeses vary in size from twenty to forty pounds and upward. When ripe, the 

 blue mould has developed similar to the condition of Stilton when esteemed in its &quot;best state. 

 Indeed, its consistency resembles a fine specimen of rich and ripe old Stilton. I have no doubt 

 the Gorgonzola can be successfully imitated in America, as Swiss, Limburger, and other for- 

 eign varieties are now manufactured here of as fine quality as that which is made abroad.&quot; 



Schalzieger Cheese. This celebrated cheese of Switzerland is made from skimmed 

 milk cheese, which, when it is several months old, is ground up fine and mixed with 

 one-twentieth of its weight of the powdered leaves of the melilot trefoil (Trifolium melilotus 

 cerulea), and one-tenth of its weight of fine salt, to which is added oil or butter, working the 

 compound into a paste, which is pressed and dried, when it is ready for market. Garden sage 

 is frequently used by the dairymen of this country in making a variety of green cheese, 

 commonly known as sage cheese, for home consumption, but not to any extent for 

 exportation. 



Buttermilk Cheese. This is an article little used except when eaten fresh, when it is 

 a very palatable food. The quality of this cheese will depend principally upon the quantity 

 of butter and casein which the buttermilk contains. Several different grades of this cheese 

 are frequently obtained by mixing more or less of sweet milk with the buttermilk before it 

 is heated, the acid of the buttermilk causing the coagulation of the sweet milk, which 

 causes it to mix with the former, thus improving the quality of the cheese in proportion to the 

 amount of sweet milk added. This kind of cheese is sometimes found in some city markets, 

 put up in small packages of tin foil, and is of a soft, creamy nature. 



Proper Temperature of Curd. The exact temperature to which the milk should 

 be heated for cheese before the rennet is added, depends upon the kind of cheese that is to be 



made, a lower temperature 

 being desirable, such as 

 72 to 75 for instance, 

 when a thin cheese is 

 made, while for thick 

 cheese, such as Cheddar, 

 it should vary from 80 to 

 84; 80 being generally 

 considered best adapted 

 to warm weather, and a 

 little increase being desira 

 ble in cold weather. Great 

 care should be taken in 



warming the milk, not to overheat, or to allow it to burn at the bottom, as it would be liable 

 to do where steam is not employed for heating. The slightest carelessness in this respect 

 would greatly injure the flavor of the cheese. 



After a portion of the whey has been separated from the curd, most dairymen scald it 

 sufficient to raise the temperature of the entire contents of the cheese vat to about 95, but 

 never above 100. Much injury is frequently done the cheese by overheating in the making. 

 Mr. Alexander Me Adam of the Smith Creek factory says: &quot; In making cheese early in 

 the spring, we make from milk, three messes of which are skimmed and one new; when 

 skimmed, the milk is put in a place where the temperature is adapted for cream raising- 

 Set at eighty, and coagulated sufficiently to cut in thirty minutes, it begins to thicken in 

 fifteen minutes. We use extra rennet for skim milk cheese, and heat slowly to 88. 

 Sometimes in cold weather the milk is very sweet, and it may lie five or six hours in the 

 whey. We mean to keep the temperature at about 88. 



STEAM CHEESE VAT. 



