No. 124.J 99 



Edwin SmiWs method of keeping Chee$e, 



The cheese which received the first premium at the 16th Annual 

 Fair in October last, was made by Mrs. Moore of Butternuts, Otsego 

 Co., N. Y.j for Edwin Smith of Brooklyn, L. I., in the following 

 manner: 



The dairy consists of about twenty cows. At night the milk is 

 strained into a tub to stand until morning, then warmed to milk heat, 

 and to this add the morning's milk. Set it while milk warm, using 

 rennet according to strength sufficient to set it well. Let it stand 

 about one hour. Dip off the whey, break up the curd thoroughly 

 into a basket, and let it remain until the whey is entirely drained out, 

 then salt it, using little more than half a pint of very fine salt to a 

 cheese weighing, say 30 lbs. Put it into the press until thoroughly 

 dry, which takes about three days, then keep it in a dry place on a 

 shelf, turning it twice the first day and once each succeeding day 

 until well seasoned. Rub on salt for a few times when turning, when 

 colored use a piece of coloring about the size of a common bean for 

 a cheese of thirty pounds. Let the coloring be well dissolved in the 

 milk before the rennet is put in to set it. 



When two curds are used, put away the one to be kept over, well 

 broken up, and mix with the new curd thoroughly before putting it 

 into the press. 



It is important that cheese should be properly kept to give it age, 

 which is very essential to make it excellent. 



All the writer claims in this matter is the method of keeping 

 cheese. 



When the cheese is taken from the shelf in the spring cover it with 

 cotton cloth pasted on when dry. Whitewash it with a thick coat 

 of lime and keep the cheese on shelves in a temperature of about 65°, 

 turn the cheese for six months once a week, and after that monthly. 



If whitewashed yearly it will keep forever. 

 (Signed,) 



EDWIN SMITH. 



