CHEDDAR CHEESE-MAKING 217 



may be loosened by cutting between the sides of the cheese 

 and the hoop with a knife. A special thin-bladed knife 

 for this purpose is called a speed knife (Fig. 49). Care 

 should be taken not to cut the bandage when trying to 

 loosen the cheese. If starched circles are used, the press 

 cloths are removed from the cheese, when they are put 

 in the curing-room. If neither starched circles nor press 

 cloth are left on the cheese in the curing-room, the rind 

 will crack on account 

 of drying out on the ( 

 exposed surface. This 



FIG. 49. Speed knife. 



allows mold and in- 

 sects to enter the cheese. The flavor, body and texture 

 and color of the cheese are all dependent on the skill of 

 the cheese-maker and the quality of the milk from which it 

 is made. The finish is dependent entirely on the skill and 

 carefulness of the maker. An operator should see that 

 the cheese press is straight so that there will be no 

 crocked cheese and that the bandage and press cloths are 

 properly put on, because the finish or appearance of the 

 cheese is an index of his ability. 



208. Handling over-ripe and gassy milk. Because 

 it is sometimes necessary to make over-ripe 1 or gassy 

 milk 2 into cheese, special directions or precautions are 

 necessary. The best way is to reject this milk. When 

 it is necessary to make it into cheese, the losses are much 



1 Decker, J. W., Cheesemaking from sour milk, Wis. Exp. 

 Sta. Kept. 1898, pages 42-44. 



2 Russell, H. L., Cheese as affected by gas producing bacteria, 

 Wis. Exp. Sta. Kept. 1895, pages 139-146. 



Marshall, C. E., Gassy curd and cheese, Mich. Exp. Sta. 

 Bui. 183, 1900. 



Moore, V. A., and A. R. Ward, Causes of tainted cheese curds, 

 N. Y. (Cornell) Exp. Sta. Bui. 158, 1899. 



