| Show DAIRY I > AND IOUIfilY INTEnCSTINO CHAPTERS FOR ouit nunAL HEADERS = flow h foperstThbi leunnent l at the tlnncsleadIhlala tt In the Cat of Use sleek and Via 11 I I rr llomr Jladw l llooU laeesr I W o have received from time to tlmo fniulrlcf on home cheeM making Mr J II jlonrsd My that for home manufacture 1I0ula U brail odds the lst Me reprint from his I book A rlfr II 0 In 1 Cheese Making the chapter on louila cheekc It may help arrne of our readers loulltlielhclr surplus milk Cheddar cheese on a small farm to I certainly too laborious buta before laldcrrl cheese maker ought to study IU making carefully au as to lay a solid foundation on hula or her knowledge of cheese making of all other cheekc I know of none more suitable for making on the farm than the Gouda The city of Hondo III South Holland U I the center for the production of this popular cheeM which U I Imitated In many place In I Franco I under the name of Frontage de Morgues In Denmark a modlflrd skint cheese under the name of Hxport Cheese louda U I chiefly made from now milk but as dn most other cheese Its reputation cut fen by the making of half skims The milk to l brought Into the snake room u koon ai powlble and strained Into a cylindrical barrel nn a stand Color U added and the milk Is I act at 83 to V degrees False The cunl should boy bo-y to cut In I fifteen mlnutei and this should bo done very carefully and gently either with a wire cutter or with nn American ctrl knife and then left for a while covering the tub with a cloth The whey separates and moil of It It I dipped out The curt Is I then stirred ui gently and further broken by hand until It U reduced to the site of Lento The temperature is I then raised to l > 7 101 degree Fakir 10 10 de greet X 1 either by pouring back tome of the whey which haa been heated by adding hot water or by any other con venlent war The cooking torn perature depend on the destination of the cheese The lower the temperature tempera-ture the larger the yield and the liner and softer body more moisture but lea keeping quality the nIgher the tern perature the better the choose will keep and stand transportation The hot water or whey which to poured on the curd should not bo too hot not above 10 degree rahr and should be addud gradually Whenever When-ever the curl pieces squeak between the ceth the cooking U I done and the pieces should then be the Ue of wheat kernel The whey la I dipped off and the curd Is I aiucexed still worked with tlx hands to M Ace get rid of most of the whey Many maker tail It at title stage by working It In a box with a double bottom the upper one being perforated and covered with a cbaeao cloth More extensive to I the tailing In brine I The salted or unsalted curd U put to press us soon u possible The hoop moulds are deep dishes made of willow wood with a perforated bottom The curd 14 I filled In little at a time and pressed firmly and closely with the hand and sometimes with a sort of rammer potato masher The hoop In I Illled to the edge and thru n rounded hear piled on top and put to press Sometime the cheese taken front the press after a short time and broken up and then put to press again The pressure U only about double the weight of the charge to begin with but after a few hour It Is I doubled unit kept up for twelve hour If a longer keeping quality la I desired the weight li doubled a thIn time and kept up for three hour more The cheese la I turned every hour to begin with and later every three or four hour while In the press The hole In the mould mutt be cleaned out It the all has not been added to the curd the cheeio am placed In the brine trough This trough is I filled with a strong brine sad I the choose float In It little alt being sprinkled on the lop surface They are turned twice a day and tho prlnkllng I of salt is I repeated It take four to eight day according to the also of the cheese to finish tho ultlng Some maker lake them out ot Ibo brine after twentyfour hour and dry knit them by rubbing the malt on turnIng turn-Ing them t lea a day on tho tailing table which U I provided wllh groove fordratnlng Thin takes four or lira day with n cheese weighing fourteen to sixteen pounds When salted they are washed with n arm water wiped dry with a cloth and put In the curing room Here they ant turned at lint once a day later twice a week and after three I month only once a week The curing room oho old bo dry And 1 well ventilates and there must be no draughts Urn will cause the hoMo to crack If tho cheese become greasy by exudations they must be wnkhisd In warm Hater and wiped dry again The curing room U I kept dark and when the chrome uri fourteen day old the rtml Is I colored with a notation of saffron and beer or vinegar or both Thin gin a yellow color and Is I Bald 1 to protect against Mrs When three or four months old It Is I as a rule cured but It b l often hold as curly ai lira or six 1 week old The chcaia am packed In row In bozos with scald boanlt between cool eheeke and lately neatly painted pressed cardboard boxes of tame shape an the cheese are being used for the export ex-port trade The weight of the llouila varies from slxto 1 sixteen pound A cheese weighing ten round will lie I about nine Inches In diameter and four and one half Incite thick 11310 Cheese are rosdt In tho spring when AL he nattnre are new and they are paatere7 always tmall The system Is I as de crlbed above but they hare a poor keeping quallly Jew Cheese also called kosher are tatted teM I than the regular louda nd have a flat circle In the mould where the stencil of the rabbi declarIng I declar-Ing the cheese kosher Is I carved I Counselors Cheese are made quite mall and have a different color They have better keeping quality and are hlefly used for present New Milk Hay Cheese are those made In winter generally I from the milk of fresh milking cow but are not considered as good an those wade while the raw are on the pastures Till rmiiKXTiTiiix Tact In making any kind of chceiie where ao In the I louda tho rennet U added to he milk just as It 1 conies from the barn It II I even more Important than 10 making cheddar cheese to have per act milk and If there Is I any trouble II may be nrcrwary to submit each cows milk to the fermentation test and thus find out If the trouble lies In ho milk from an Individual cow The fermentation test Is fully dc kcrlbrd Dairy Messenger No 9 and In I enough I to mention thaI It eon slats Imply of putting a sample of each cow milk In a tube one Inch by five Inches keeping It 1 at a tempera lure of about sob degree arh from nine to ten hours and then observe the action of the milk Dr Gerber places the shortest time for coagulation of rood milk at twelve hours but I have found It as delivered at chew foe orient to coagulate as quickly nine hours Perfect milk should when coagulated show a solid column of cunl which If undisturbed should stand quite a time without any whey separating and without any gas bubbles bub-bles which Indicate fermentation The introduction of thlatiil In our throne factories would save the country houunds of dollars now lost In poor cheese and In till matter we must also hope the best from the expert menial stations I armers Holey |
