CIIEEJTE MAKING. CO 



eye and deceiving the palate through the common notion 

 that high color and high flavor go together. 



SETTING. 



Theoretically, 98 degrees or blood heat would seem to 

 be the temperature for setting, as rennet is the most ac- 

 tive at this point. Usually, 82 degrees in warm weather, 

 and 80 degrees in cool weather, are the points at which 

 the rennet is added in setting. But there is no reason 

 for a different temperature at different seasons, except 

 that in cool weather the temperature is liable to run 

 down a little which should not and would not be the 

 case, if the make room were so constructed that the tem- 

 perature could be controled and kept at summer heat. 



OTHER DETAILS. 



Enough rennet should be added, as a rule, to cause 

 thickening of the milk to begin in 20 minutes, at 82 de- 

 grees. More or less rennet may be used, as it is designed 

 to have cheese cure more or less rapidly. As a rule, the 

 more rennet is used, the lower should be the temperature 

 at which the milk is set and the curd worked. Agitation 

 of the milk should be kept up for at least 15 minutes, 

 where coagulation begins in 20 minutes, or as long as it 

 can be and not prevent a solid coagulation. The stirring 

 after the rennet is incorporated is merely to keep the 

 cream from rising. The less cream gets to the surface, 

 the less waste there wall be. In a cool room, where the 

 surface cools quickly and there is a falling of the tem- 

 perature of the milk, there will be a thin cream on the 

 surface. This will form a soft cream curd, which will 



