AMERICAN AGRICULTURIST. 
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AGRICULTURE IS THE MOST HEALTHFUL, THE MOST USEFUL, AND THE MOST NOBLE EMPLOYMENT OF MAN.- Washington. 
CONDUCTING EDITOR, PUBLISHED WEEKLY BY 
ORANGE JUDD, A. M. ALLEN & CO., 189 Water-st., New-York 
VOL. XIV.—NO. 19.] NEW-YORK, THURSDAY, JULY 19, 1855. [NEW SERIES.—NO. 97. 
lor jprooprctuo, (ftermo, &c., 
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HINTS ON CHEESE MAKING. 
[Continued from page 273.] 
25. Uncreamed or Skimmed Milk Cheese .— 
From the difficulty of wholly separating the 
cream, or oily portions of milk, there is in 
reality no such thing as a cheese entirely 
composed of casein; and the term un¬ 
creamed cheese, is merely relative, and re¬ 
fers only to such as are made of milk from 
which the greater portion of the cream has 
been separated. • In Leyden, and in some 
other European countries, they skim all the 
milk once before using it for cheese; and in 
others, the milk is twice skimmed, as in the 
poorer cheeses of Friesland and Groningen; 
while in others the milk is skimmed three or 
four days in succession, producing the hard 
and horny cheeses of Essex and Sussex in 
England, which often require an ax to break 
them up. When the taste only is consulted, 
the less skimming there is the more oily and 
tender the cheese will be ; and they will be 
better adapted to furnishing fat or lieat-pro- 
ducing elements to the body, and are conse¬ 
quently better for winter diet; but the more 
skimmings there are, the less oil or butter 
will be left in the cheeses, and they will be 
more nearly pure casein. Casein is a mus¬ 
cle-forming, or strength-giving substance, 
and on this account the hard, tough, un¬ 
creamed or skimmed milk cheeses are, pound 
for pound, better for laboring persons, or 
others in warm weather when muscle or 
strength rather than heat is required. 
Such cheeses if well masticated are more 
easily digested than the richer creamed 
cheeses. When this subject is thoroughly 
understood by all classes, it will doubtless be 
found profitable to manufacture skimmed 
milk cheese more extensively than is now 
practiced. Since nearly all the butter can 
be saved, these cheeses can be profitably 
made and sold at a low price, thus furnish¬ 
ing a cheap, nutritious and wholesome food 
to the poorer classes. 
26. Buttermilk Cheese. —These do not dif¬ 
fer materially in composition and character 
from the last named (skimmed milk cheese), 
but owing to the souring which always takes 
place in churning, they possess a different 
flavor. We do not know that in this coun¬ 
try buttermilk cheeses have ever been made 
for the market, but the subject is worthy of 
attention, since the profits both of butter and 
cheese making may in a measure be combined. 
The butter is first obtained in the usual man¬ 
ner, leaving behind all the casein, and this is 
then made into cheese. The value of such 
cheese as a strength-giving food, has just 
been referred to. Since in churning and 
working butter more or less of the oily mat¬ 
ter is washed out with the buttermilk,cheese 
made from this is a little richer than if made 
simply from skimmed milk; and though there 
may not yet be a demand for them in the 
market, we would advise butler makers to 
use a portion, at least, of the buttermilk in 
making cheese for home use. Grated, or 
ground, or toasted, they are not unpleasant 
to the taste; and for making “Welsh rare¬ 
bits,” some prefer them to richer kinds. 
When the whole unskimmed milk is churned 
for butter—a practice strongly commended 
by dairymen—there is little doubt as to the 
advantage of using the entire buttermilk for 
cheese. In some foreign countries it is cus¬ 
tomary to add to the buttermilk more or less 
new milk before curding. This is generally 
advisable, since even a small quantity thus 
added sensibly increases the good flavor of 
the cheese produced. Where the whole 
milk is churned, the buttermilk needs only to 
be gently warmed, when the curd separates 
naturally, and may be treated in the same 
manner as that separated from sweet milk 
by runnet. The same method is pursued in 
using the ordinary buttermilk, but if runnet 
is not added, it needs to stand a day or two 
before thorough curdling takes place. As 
previously stated (23), buttermilk or skimmed 
milk cheese contains a larger proportion of 
water than the full creamed, so that while 
more pounds maybe obtained from the same 
milk, it contains, in a given weight, less sol¬ 
id material; but it has, however, a much 
larger per centage of casein or strength-giv¬ 
ing substance. 
27. Potato Cheeses. —These are made ex¬ 
tensively in some parts of Germany, and are 
at least worthy of notice. One method i3 
to mix one pound of sour milk with five 
pounds of boiled potatoes and a little salt); 
/ 
beat the whole to a pulp ; let it stand five or 
six days; work it over again; mold it into 
shape, and dry it in the usual manner. Oth¬ 
ers mix more or less fresh curd with dry 
boiled potatoes, varying from two of curd and 
three of potatoes, to three of curd and two 
of potatoes. In Westphalia, a cheese is made 
of skimmed milk and potatoes, which in a 
pasty state is allowed to undergo a certain 
extent of fermentation, according to the fla¬ 
vor desired, when it is finally worked up with 
butter and salt, made into shapes and dried. 
Such cheeses are tender, and if fermented 
to a flavor agreeable to the consumer, are 
quite palatable. The potatoes being chiefly 
starch, detract from the muscle-giving value, 
but add to the amount of fat or heat produc¬ 
ing elements. As food, they are, as regards 
nourishing qualities, not unlike full-creamed 
cheeses, though of a very different flavor. 
Having noticed the varieties of cheeses, 
we now proceed with some hints in the dif¬ 
ferent parts of the ordinary process of mak¬ 
ing cheese from the whole or partially 
skimmed milk. 
28. Preparing the Stomach for Runnet .— 
The runnet is prepared from the salted 
stomach, or the intestines, of an unweaned 
calf, lamb, kid, or pig. Each of these an¬ 
swer a similar purpose, though that of the 
calf is usually preferred in this country. 
Many persons give the animal a copious 
draught of milk just before killing, that the 
stomach may contain a large amount of curd. 
This doubtless increases the quantity of the 
runnet; but, as will be seen further on, it is 
not necessary. The washed intestine, with 
or without the gently washed curd, is well 
salted, dried a few days, and kept for the 
cheese making season of the following year, 
though many use them during the same year. 
In Gloucester, noted for its fine cheeses, 
they pickle the stomachs in a strong brine 
for a few days before drying; while in Chesh¬ 
ire—equally noted—they pack several of 
them in layers with abundance of salt, and 
keep them in a cool place till used. 
29. Preparing Runnet .— Some prepare the 
runnet every time it is used, while the better 
and more general practice, is to prepare at 
one time enough for one or two or more 
month’s use. The advantage of the latter 
method, is in having a solution of nearly 
uniform strength, and as a consequence, less 
liability to loss. In some distiicts, a piece 
of the dried maw, say half the size of a cent 
for 60 lbs. of cheese, is put into half a pint 
of warm water over night with an even tea¬ 
spoonful of salt, and in the morning the so- 
