1 Nov., 1901.] QUEENSLAND AGRICULTURAL JOURNAL. 471 
HOME-MADE CHEESE. 
Very little cheese is made by farmers in this country. Those who do 
make it often produce an article which would be hard to beat, even by New 
Zealand cheese. At the last Rosewood Show there was one cheese deservedly 
awarded a first prize, which would bring a good price in the English market, 
being quite equal to New Zealand cheese. In America and Canada many 
farmers make a considerable quantity of the article, and in some of the Schools 
of Agriculture in the United States experiments have been made to ascertain 
what cheese is the best for manufacture on the farm. It appears that the 
Gouda cheese has been pronounced to be the most satisfactory. In March 
last (Vol. VIII., p. 176). we gave directions for the making of this cheese, 
which is one of the most favourite of the Dutch varieties, and very similar to 
the Edam. Both these are imported, and meet with a ready sale in Brisbane. 
The American <Agriculturist has a description of the method of home- 
production of Gouda cheese, by S. E. Wilcox, as follows :— 
While fresh from the cow the milk is aerated. When it has stood long 
enough to lose its animal heat warm to 90 degrees Fahr., using sufficient rennet 
to cause coagulation in from 7 to 10 minutes. Let stand from 15 to 20 minutes, 
then insert the front finger at an angle of 45 degrees until it touches the curd. 
Tf on withdrawal the curd breaks clean across, with few or no bits attached, it 
is ready to cut. Divide with a knife until the size is that of an average wheat 
kernel. Stir gently 5 minutes, then gradually increase the heat until 100 to 
104 degrees is reached, constantly stirring asthe temperature rises. Drain or dip 
off the whey, leaving the curd firm, but not too dry. Press by the double 
handful firmly into the hoop, until full, then put on cover and press lightly an 
hour. Remove from the press, and put around it a band of cloth long enough 
to lap a little, and of sufficient width to cover 2 or 3 inches on each end. 
Cover top and bottom with a round cap, return to hoop for 24 hours, with 
increased pressure. 
The Gouda cheese is ordinarily 3 in. thick and 8 in. in circumference. A 
simple lever press can be constructed of a hardwood stick, 10 ft. long and 4 in. 
in diameter, one end fastened under a cleat against the wall. The cheese, band 
and end covers, should be dipped in very hot whey or water before the cloth is 
applied. To salt the cheese, make a saturated solution of brine and float the 
cheese in it from five to eight days, turning every day and sprinkling a little 
salt over the top. After removing from the brine, turn once a day the first 
month, or, if kept two months, twice a week, and once a week the third month. 
The curing-room should be cool; a little dampness will be beneficial than other- 
wise. During the midsummer months the making of this cheese requires less 
labour than butter-making. The process is simple, the product good. 
PURE ANGORA GOATS. 
Numerous inquiries continue to reach us as to the possibility of purchasing 
pure Angora goats. The following letter, addressed to Messrs. Dalgety and 
Co., and published in Dalgety’s Review, will therefore prove of interest to 
intending breeders. The writer is Mr. E. C. Kempe, Warrina, Adelaide, South 
Australia :—“ Having noticed in your Review of 1st July an interesting article 
on the Angora goat, I thought that some of the readers of your paper might 
like to hear that there are a considerable number of pure Angoras in Central 
Australia. J have named my flock ‘The Central Australian Flock of Pure 
Angoras.’ The country where these goats are running is to the north of Lake 
Eyre. The country and climate suit them well, although the average rainfall 
for the last ten years has been only 33 inches. Undoubtedly in a barren land 
like this these creatures have come to stay, and will help the profitable settle- 
ment of so arid a region. The particulars of the flock are that in 1897 I 
bought, through Mr. C. Sabine, and from Mr. Price Maurice’s Castumbul 
Wee 
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