816 AMERICAN AGRICULTURE. 



Inoculating Cheese. It is said that a cheese, possessed of 

 no very striking taste of its own, may be inoculated with any 

 flavor we approve of, by putting into it with a scoop a small 

 portion of the cheese which we are desirous that it should be 

 made to resemble. Of course this can apply only to cheeses 

 otherwise of equal richness, for we could scarcely expect to 

 give a Gloucester the flavor of a Stilton, by merely putting 

 into it a small portion of a rich and esteemed Stilton 

 cheese. (Johnston and various other authorities.) 



The statement of H. P. & G. Allen, and D. Marvin, each 

 of whom received premiums from the New- York State Soci- 

 ety is as follows. 



Number of cows kept, eleven. Cheese made from two 

 milkings, in the English manner ; no addition made of 

 cream. For a cheese of 20 pounds, a piece of rennet about 

 two inches square is soaked about twelve hours in one pint of 

 water. As rennets differ much in quality, enough should be 

 used to coagulate the milk sufficiently in about forty minutes. 

 No salt is put into the cheese, nor any on the outside during 

 the first six or eight hours it is being pressed; but a thin coat 

 of fine Liverpool salt is kept on the outside during the 

 remainder of the time it remains in press. The cheeses are 

 pressed forty-eight hours under a weight of seven or eight 

 cvvt. Nothing more is required but to turn the cheeses once 

 a day on the shelves. (H. P. <Sf G. Allen.) 



The milk is strained in iarge tubs over night ; the cream 

 stirred in milk, and in morning strained in same tub ; milk 

 heated to natural heat; add color and rennet; curd broke 

 fine arid whey oil* and broke fine in hoop with fast bottom, 

 and put in strainer ; pressed twelve hours ; then taken from 

 hoop, and salt rubbed on the surface ; then put in hoop, 

 without strainer, and pressed forty. eight hours ; then put on 

 lablp.s, and salt rubbed on surface, and remain in salt six 

 days, for cheese weighing thirty pounds. The hoops to have 

 holes in the bottom ; the crushing are saved, and set and 

 churned, to grease the cheese. The above method is for 

 making one cheese per day. As in butter-making, the utmost 

 cleanliness is required in every part of the cheese-making 

 premises. (D. Marvin.) 



