280 THE BOOK OF CHEESE 



overcome by making a starter 1 as follows from good 

 cheese and whey or milk : Select a cheese which has the 

 desirable " eyes " or holes and a good flavor. . Grind up 

 some of this and add about J of a pound to one gallon of 

 milk or whey. Hold this for twenty-four hours at a warm 

 temperature (85 to 90 F.). Strain it into the vat of 

 milk just before the rennet is added. 



270. The making process. The milk is delivered 

 twice a day without cooling. It usually reaches the 

 factory at a temperature of 92 to 96 F. It is strained 

 into the kettle, and starter and rennet added at the same 

 temperature as received. (For method of adding rennet, 

 see Chapter V.) Enough rennet should be used to give 

 a coagulation ready for cutting in twenty to thirty minutes. 

 The firmness of the curd is tested by inserting the index 

 finger in an oblique position, then raising it slightly and 

 with the thumb of the same hand starting the curd to 

 break or crack. When the curd is coagulated ready for 

 cutting, it will give a clear break over the finger. 



It is important to keep the temperature uniform while 

 coagulation is in process, and this is best accomplished 

 by the use of a little pan arrangement which fits into 

 the top of the kettle. When this is full of water at 100 

 F., the temperature of the air above the milk will be about 

 90 F. When the curd is ready for cutting, a scoop 

 may be used and the top layer carefully turned under to 

 equalize the temperature more closely. 



Cutting the curd. In some cheese factories, knives 

 resembling Cheddar cheese knives are employed to cut 

 the curd. In other factories, a " Swiss harp " is used 

 to break the curd. The curd is usually cut or broken 



1 N. Y. Produce Rev. and Am. Creamery, Vol. 37, no. 25, 

 page 1112, Starter for Swiss cheese. 



