THE DAIRY. 651 



method of cheese making. In summer the milk is raised to a temperature of 

 p9o Fahr., and a sufficient quantity of good, sweet rennet added to produce 

 coagulation so it will be fit to cut in 1 hour. The coagulation should be carried 

 so far as to have the mass break smooth and clear, on introducing the finger 

 and raising it. 



"Then the curds are cut lengthwise of the vat with a gang of steel knives, 

 and allowed to remain at rest for a space of ten minutes. They are now cut 

 crosswise, and immediately after this operation the horizontal knives are used 

 to divide the perpendicular columns of curd, and when this is completed no 

 more cutting is allowed. Heat is now immediately applied to the mass, and its 

 temperature is raised slowl}-, or gradually, until it reaches 98 deg. In the 

 meantime, the curds are very carefully moved with the hands and the particles 

 of curd are about J^ths of an inch through. Water is used under the vats for 

 heating, and this is regarded as better than dry steam. When the mass has 

 reached a temperature of 98 deg., heat is shut off; but in equalizing the tem- 

 perature of the water under the vats and the curds, the latter will run up to 

 about 100 deg. The curds are now stiiTed for from 10 to 15 minutes, and very 

 slowly, or until the heat is all equalized through the mass. Then the curds 

 are left at rest — the cheese maker's office being to watch and stir the curds 

 occasionally until the acid begins to develop. It generally t.;ikes about an hour 

 for the acid to develop sufficiently during hot weather, and when this point is 

 reached which is indicated by the odor, or if the hot iron is employed the curds 

 should only spin threads about %ths of an inch long. At this point, which 

 must be determined correctly by the cheese maker, the whey is immediately 

 drawn, and the curds dipped into the sink. They are here stirred until the 

 whey is all out, when salt is applied at the rate of 3 lbs. salt to 1,000 lbs. of 

 milk. 



"A proportion of annattoine is used during summer in the milk, as the 

 London dealer to whom the cheese goes, on orders, require a colored cheese. 

 The annattoine proportion is after Whitman & Burrell's recipe, and takes one 

 teacupful for 1,000 lbs. of milk. This gives the desired shade and suits the 

 London trade exactly. 



" In spring and fall, when the patrons are allowed to skim a portion of the 

 milk, the process of manufacture is varied, and is as follows: The milk is set 

 at a temperature of 84 deg. , and a quantity of rennet added sufficient to pro- 

 duce coagulation completely in 40 minutes. It is then cut in the same way as 

 for whole milk-cheese and the mass raised to a temperature of 96 deg., which 

 ultimately runs to 98 deg. in equalizing the temperature of the water and curds. 

 The late fall cheese is salted at the rate of 2}^ to 2% lbs. salt to 1,000 lbs of. 

 milk and the winter cheese gets only 2 lbs. For this character of cheese he 

 does not want so much development of acid as for the summer make. When 

 under the hot iron test the acid is far enough developed when you can just 

 perceive the strings to start on withdrawing the lumps of curd from the iron. 

 In winter he regards it important to draw the whey as quickly as possible and 

 get the curds in the hoop rapidly. 



Bemarks. -Thus we have the home-made cheese, on a small and on a large 

 scale, and the very tip-top fancy cheese of the factories, so that all can be pleased. 

 The factory plan, without the coloring, would be just the thing, for home mar 

 ket or home use. 



3 . Buttermilk Cheese, Plain and Spiced, if Desired— German 

 Plan — Excellent. — According to a German agricultural journal excellent 

 cheese may be made of buttermilk by the following process: "The butter- 

 milk, after being boiled and allowed to stand until cool, is placed in a cheese- 

 form (loop) or heavy linen bag until the whey is drained off, when it is salted, 

 not too heavily, and spiced according to taste, and thoroughly mixed. About 

 a spoonful of aleohol is then added for each pound, and the mass is thoroughly 



