180 
Report on the Cheese Faciorij Sysetm 
gaug-knife, so as to have the largest pieces about one-half, or tliree- fourths of 
au inch square, as near as ma}' be, or so that it may be moved freely in the 
whey ; then begin to raise the heat moderately, keeping the mass stirred so as 
to heat imiformly, and raise the heat to 8C°, and when the heat is fairly 
equalised, spread on a strainer and draw the whey down to the curd (unless 
the acid is too strong, in which case we carry the heat at once to 94°, or, if the 
acid is very sharp, we stop the heat at 90° or 92°, tlien draw the whey 
and dip out and salt as soon as the acid is right) ; then, before removing the 
strainer, we press the curd down firmly, after which we remove the strainer, 
and by pressing on the curd with the hands it becomes separated, and as soon 
as it will move freely in tlie whey we apply tiie heat, and let it run up to 94° 
or 9G°, being careful not to have it go above 96° at any time ; it then stands 
mitil the acid is sufficiently developed, which varies according to the state of 
the milk and the amount of acid used, when it is dipped out of the vat into 
the drawer, and salted at the rate of three pounds of salt to the thousand 
pounds of milk used. We have no definite rules as regards time, being 
altogether controlled in that resi^ect by the development and action of the 
acid. 
" Pressure is applied immediately after the curd is put in press, gently at 
first, increasing afterwards; and we are nowise particular about the curd 
being fine when it goes to press, but aim to have the salt thoroughly in- 
corporated and evenly mixed. I prefer to have the milk perfectly sweet when 
the rennet is applied, and endeavour to have it so if possible. We add sour 
whey when the milk is very sweet, and frequently add sour whey after the last 
heat is applied, to hasten the development of the acid. We have never tried 
mixing alkali with the milk when sour. 
"The curd is put into the hoop warm, as ajipears above. We use the screw- 
press, and press one day, but are confident two days' pressure would be better. 
• From one to two hours alter the cheese is put in the press it is taken out and 
dropped from the hoop on a round stool, half-an-inch smaller than the hoop, 
the; bandage is then slipped on by means of a tin soeker, turned over, replaced 
in the press, and powerful jiressure ap])lied. We have used, during the past 
season, tin hoops, 15 inches diameter and IG inches deep, but do not like them, 
as they are not strong enough to bear the requisite pressure. 
" With present ap[)liances for heating, ventilation, &c., I am not able to keep 
the curing-house at anything like an equal temperature, except the basement- 
room — aim to keep the temperature of the basement from 50° to G0°, as nearly 
as i»ssible. I prefer to have cheese in higher temperature during the first two 
weeks than ever afterwards. The curing-house is ventilated by ventilators in 
the roof, trap-doors in the floor, and windows at the sides. Stirring the milk 
at night and cooling as rapidly as ]iossible jirevents the cream from rising in a 
measure ; what rises is mixed with the milk by dipping through a strainer 
and stirring. 
" We prefer to mix the night and morning milk together, and, after mixing 
the rennet, we prevent the cream from rising by agitation until coagulation 
begins, which is from 15 to 25 minutes from the time the rennet is put in, and 
I am not able to discover that double the usual amount of rennet has any 
other effect than to hasten tlie process, provided the rennet is good and putre- 
factive fermentation has not commenced in it." 
The cost of manufacturing-, curing, salt, bandages, anatto, 
boxes, &c., may be estimated at not more than \d. per lb. 
Some factories charge about \d. per lb. for making, and a 
proportionate amount of the cost of everything else, according 
to the number of cows which a farmer keeps, or the quantity of 
