FARM DAIRYING 425 



If it is desired to have the cheese cure quickly, then the tem- 

 perature may be kept at about 70 F. The best cheese, how- 

 ever, is obtained from slow curing in a cold room. A tempera- 

 ture between 50 F. and 60 F. produces good results. 



A cellar is probably the best available place for a curing room 

 on the farm. 



When the cheeses are first put in the curing room on the 

 farm, they should be turned daily ; and during the ripening 

 process, should they become moldy on the surface, the cheese 

 and shelving should be washed thoroughly with a strong salt 

 brine. 



Methods of making some of the soft cheese (Fisk) 



The method of manufacture here presented for each kind of 

 cheese is the one that was found to give the best results. 



There are certain requirements which must be complied with 

 in order that the cheese shall be of prime uniform quality : 

 (1) The cheese must have a good flavor. It can be of no better 

 flavor than the milk from which it is made, and therefore there 

 must be a supply of good milk. (2) The room in which the 

 cheese is made must be so constructed that the temperature 

 can be controlled. This is necessary in order to insure a uni- 

 form development of lactic acid. (3) A good, clean starter 

 must be used. 1 The starter not only hastens the development 

 of lactic acid, but also tends to correct or overcome bad flavors 

 in the milk. (4) The equipment must include an acid test, by 

 means of which the amount of acid in milk and in whey can 

 be quickly determined at the different stages of manufacture. 

 Pasteurization. 



All the soft cheeses can be greatly improved in flavor, body, 

 and texture by pasteurizing the milk. Practically the same 

 results can be accomplished by the use of a homemade pas- 

 teurizer as by the improved machines for pasteurizing. 



1 See page 403. 



