A. B. C. in cheese-making; a short manual for farm cheese-makers in cheddar, gouda, Danish export (skim cheese) .. by Monrad John Henry 1848-1915

Author:Monrad, John Henry, 1848-1915
Language: eng
Format: epub, pdf
Tags: Cheese
Publisher: Winnetka, Ill
Published: 1902-03-25T05:00:00+00:00

Fig. 44. Fig. 43. Fig. 45.

cutting before the curd will split clear over the finger. The cutting is done as described for the Gouda cheese and the stirring may either be done with the hands or with the stirrer illustrated in Fig. 12, on page 19. When the curd pieces are about the size of i>eas they are left to settle and the whey drawn. Enough curd is taken to fill the mould and worked with the hands, pouring off the whey (Fig. 43). The curd is then flattened by pressure of the hand (Fig. 45), the surface scratched up (Fig. 44) half an inch deep, and the hoop is entirely filled with new curd which is worked and sqeezed as the first layer, and the top is made round like the lower part.

The whole surface of the cheese used to be rubbed with a little of the curd, previously made greasy by rubbing it between the hands, but this practice is now discontinued as useless.

The cover is put on and a weight of about 20 pounds put on the top. The cheese is turned at short intenals, and after 12 hours It IS removed from the hoop and put into strong brine. Here it remains for three days, being turned every twelve hours, and at each turning a handful of salt is put on top.

The cheese is removed from the brine, washed, wiped with a cloth and placed on the shelves in the curing room, where an even temperature of 60 deg. is maintained, while draught and light are carefully excluded. EVery day the cheese is turned and wiped with a cloth. When about five weeks old, the cheese instead of being wiped with a cloth, is brushed with a hard brush a couple of times a week.

It is better to have a moist and cool cellar which should be about 52 deg. Fahr. into which the cheese is removed after two or three weeks in the drying (curing) room. Tlie new cheese are placed on the highest shelves and moved lower as they grow older. The poorer a cheese is in fat the more moisture should be left in it and the more time should be given it to cure and get mellow; yet I do not consider that the problem of making an eatable hard cheese from milk containing less than 0.6 to 1 per cent, fat, hasi been solved, and do not recommend any one to try it. Far better to use such hard skimmed milk for making some modification of the soft cheese which I describe.

OHBESB FROM PASTEURIZED MILK.

Pasteurization of milk deprives it of its sensitiveness to the action of rennet, but late experiments in Q-ermany have shown that this can be restored by the addition of calcium chloride and other salts, yet the state of art is not at present perfect any more than that of adding a culture to separator skim-milk and make a usable cheese, though experiments are carried on at the present time, and the outlook is promising.

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