No. 149.] 385 



In Switzerland, in 1832, the following receipt for making the 

 far famed Schabzieger cheese was given me by a celebrated 

 cheese maker, to wit: Cheese is made in the ordinary way with 

 skimmed milk, and allowed to dry for six months, when it is 

 ground to a powder, mixed with one-ninth of its weight of pure 

 pulverized salt, and one-eighteenth of the leaves of a plant 

 known there as the trifolium melilotus cerulia, or melilot tre- 

 foil ; to this added oil or butter sufficient to form a paste, when 

 well kneaded with the hands ; the whole mass is then thorougly 

 dried, and pressed into any form. 



In Italy I obtained a receipt for making a potato cheese, which 

 is very palatable. Two pounds of sour milk is added to ten 

 pounds of potatoes, well boiled, and salted to suit the taste; the 

 whole is then thoroughly beaten to a pulp, and allowed to stand 

 for five days, when it is again well beaten, and dried in any 

 shape required. 



Great care and constant attention in manufacturing cheese are 

 desirable w^hen the milk is warmed at 95^, that is to say, entire 

 milk, to prevent it from becoming singed, in which case the 

 cheese immediately imbibes a burnt taste. To obviate this, I 

 would propose that the prepared milk should be placed in a tin 

 vessel and thrust into a boiler of hot water, and there agitated 

 until the desired temperature is raised. The fire acting imme- 

 diately upon the water contained in the outer boiler, cannot injure 

 the milk unless it is raised to a very high temperature. 



In preparing cheese numerous circumstances must necessarily 

 be considered : such for instance as its treatment in the cheese 

 room ; the management of it while in the press j breaking up 

 the curd ; preparing the rennet ; feeding the cattle which fur- 

 nish the milk, proper food ; the season of the year when made; 

 and the proper materials for coloring ; the utensils requisite are 

 a cheese tub, in w^hich to coagulate the milk, and break up the 

 curd ; a cheese knife ; cheese tongs ; vat ; cheese cloth ; and 

 press to force the whey out of the curd ; and finally cheese board 

 on which the cheeses are placed in the cheese room. From the 

 1st of May until the first of October may be considered the pro- 

 per season for making the best cheese. Still it may be manufac- 

 [ Assembly, No. 149.] Z 



