THE JOURNAL 



OF THE 



BOARD OF AGRICULTURE. 



CHEESE-MAKING FOR SMALL HOLDERS. 

 John Benson. 



Milk contains every chemical element required for the 

 perfect nutrition of the human being, and in the form of 

 cheese it can be preserved in a permanent and convenient 

 form for consumption. Cheese contains the casein or nitro- 

 genous part of the milk, together with the fat, while the sugar 

 and part of the mineral matter escape in the whey. 



Cheese, like all other products used for food, is made more 

 attractive and saleable by putting it into convenient forms. 

 The standard English cheeses, such as Cheddar, Cheshire, 

 and Derby, are too large for the small-holder to make, as, 

 usually, he will not have more than 7 to 10 gallons of milk 

 daily, and only a portion of this will be available for cheese- 

 making. In addition, the utensils required for the larger 

 cheeses are expensive, and the process of manufacture diffi- 

 cult, hence it is evident that the small-holder must confine 

 himself to cheeses which can be made from small quantities 

 of milk by the use of cheap apparatus. Further, as the 

 small-holder would not be able to employ skilled labour, the 

 process must be simple and such as any intelligent person 

 can understand. Usually, the demand for such small cheeses 

 would be local, but, as the industry develops, there is no 

 reason at all why a regular trade should not be done in them 

 in our cities and large towns. 



In developing a trade in small cheeses, description, size, 

 and quality require to be standardised. The cheeses should 



Vol. XVI. No. 2. 



MAY, 1909. 



11 



