CHEESE MAKING FOR FARMERS. 



The method of cheese making that is given here is not the usual 

 method adopted at the factories, nor even among the very large 

 dairies, but is more suitable for small farmers milking up to 

 say 100 cows. Cheese making is much more difficult to learn and 

 properly carry out than butter making, and it would pay anyone who 

 has never made cheese to go and get a few practical lessons in the 

 art be ore commencing on his own account. Every dairy farmer 

 should thoroughly understand how to make both cheese and butter. 

 At some times of the year it may pay better to make cheese, while 

 at others butter will pay best. Approximately speaking, two and 

 one half gallons of milk will make one pound of butter, or two and 

 one half pounds or cheese. From this, by comparing the prices of 

 cheese and butter, it can easily be seen which is likely to pay the 

 better. There is also this to be taken into consideration, that the 

 butter is ready ior sale and consumption at once, while the cheese 

 will not be for at least six weeks or two months. 



In the manufacture of cheese, if anything, more care is 

 required to be taken of the milk than for butter making especially 

 of the night's milk. Xo preservatives must be used to keep the 

 milk sweet, as they interfere with the process of making. On no 

 account must the milk of newly calved cows be used for at least 

 seven days after calving. 



The plant required consists of a double-jacketted vat, curd 

 knife, strainer or cooler, quantity of cheese cloth, t lennometer, 

 press, hoops, and measuring glass. The size of these depends upon 

 the quantity of milk to be treated and will vary in price from {."35 

 to ,100. To make the best cheese the whole milk is required, that 

 is, milk from which no cream has been removed. It is always 

 advisable to have some of the night's milk to mix with the morning's, 

 and in very cold weather milk a day old will not do any harm it it 

 has been properly looked after. I>oth the old and the new milk is 

 put into the vat, or, as it is called by some people, the tub, and the 

 temperature gradually raised to So degrees. Coloring matter (a 

 preparation of annatto) is then added at the rate of from 2 to h fluid 

 ounces to the 100 gallons. It will be found that the quantity 

 required will vary greatly according to the feed the cattle get. 

 This can only be found by experience. When the coloring 

 matter has been thoroughly mixed and the milk has become 

 uniform in colour, the rennet is added. The quantity varies 

 according to the quantity of old and new milk used. If there is 



