CHAPTER XLII 



FARM CHEESE-MAKING 



"The manufacture of cheese is one of those provident 

 processes, instinctive to all mankind, by which food in a time 

 of plenty is transformed into a state suitable for keeping until a 

 time of need." 



TiTOST country people are English enough to 

 •*■■*■ like home-grown and home-made food prod- 

 ucts. This is mainly why the making of small 

 farm cheeses appeals to them. If made at the 

 time of the year when milk is cheapest, one can 

 produce an extra nice quality of cheese at a very 

 reasonable cost. 



Cheese does not hold its proper place in our 

 dietary. It should be more largely used on our 

 tables, and should often take the place of meat at 

 a meal. A well-made, well-cured cheese is highly 

 nutritious, not hard to digest, and if made in the 

 home, would be more freely used. 



The process of manufacturing cheese on the 

 farm should be as simple as possible; and the 

 time from starting until the cheese is put to press 

 should be between four and five hours. The milk 

 must be sweet and pure, and especially of good 

 flavor. If the fresh morning's milk be mixed with 

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