148 CHEESE Making. 
Milk for Swiss cheese should be paid for by fat test, the 
same as for Cheddar cheese. It is sometimes claimed that rich 
milk does not give as good eyes as poor milk. This opinion prob- 
ably comes from the milk being richer in the fall when the 
weather is also cooler, which of course keeps the milk sweeter 
with the attendant result of very sweet milk. (281). Rich milk 
will make more and better Swiss cheese than poor or partly 
skimmed milk. 
Fig. 71.—A Wisconsin Swiss cheese factory; patrons’ whey barrels in 
the foreground. 
285. Setting the Milk. 
When all the milk is in the kettle the temperature should 
be noted. The milk has probably not been cooled at home, 
though it ought to have been aerated. (31.) It is therefore very 
likely warm enough for setting. If, however, the tempera- 
ture is found to be below 86° F., the milk should be warmed to 
that point. The rennet is then added and stirred in with a 
large wooden or tin scoop. The milk is put into a whirling 
motion in the kettle by this operation, and after stirring for four 
or five minutes the motion should be stopped, so that the 
coagulum, when it begins to form, will not be broken by the 
force of the current. In the course of twenty to thirty minutes 
the curd should be ready to cut. 
