ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 
25 
shillings sterling per cwt. more than that from our best whole-milk factories, 
and if Holland can make a skimmed cheese that competes in price with our 
best whole-milk cheese on English market, then there is room for us to 
improve our goods. 
Mr. Willard further says that it is almost impossible to convince cheese 
dealers and dairymen that a rich, mellow, palatable cheese, having the taste 
and appearance of much fat in its composition, can be made from milk not 
paiticularly rich in butter, though this has been proved over and over 
again. 
Mr. Willard says the defect complained of in American Factory Cheese 
(when well made,) is its tendency to dryness ; that there must be thirty to 
thirty-three per cent, of moisture in all cheese of desirable quality and 
flavor, or else an excess of fat to supply this deficiency of moisture. As 
moisture in the form of water is cheaper than butter, it is important to 
ascertain, if possible, how this moisture may be retained in the cheese. 
This is to be done in the process of curing. 
Mr. Willard remarks, “One of the prominent faults in cheese making 
is a too rapid evaporation of moisture in the early stages of curing. The 
water does not have a chance to assimilate with the other parts before 
passing off, hence dryness and apparent lack of butter.” 
Uniformity of temperature and good ventilation in the curing room are 
necessary in order to achieve the best results in cheese making. 
Mr. Harding, of Somertshire, told Mr. Willard that the success of 
Cheddar cheese was due quite as much to the curing as to the making, and 
that in their curing rooms great care has been taken to secure good 
ventilation and a uniform temperature of 70° to 75°. 
In addition to this Mr. Willard insists that all factories should be 
piovided with a refrigerator room, where the temperature should be 60° or 
below, and we think the temperature should be below 50°, and that when 
the cheese that is made in hot weather has sufficiently cured, it should be 
removed to the refrigerator room and then kept at so low a temperature 
that fermentation and all change should be prevented. It would then 
letain the flavor it had when it left the curing room, and as soon as the 
weather would permit might be sent to market without injury. This 
method adopted, ill-flavored cheese would disappear, the consumption of 
cheese would be increased, and all classes benefited. 
Who, and how many of our manufacturers will adopt such methods in 
the manufacture of cheese as will secure to our dairy farms results equal to 
those realized by our English friends. 
‘'W STa t'io n _ 
