Category: Cooking & Drinking
We frequently receive inquiries from parties who contemplate building cheese-factories, regarding certain details which none but those who have actual experience can readily carry out. For the benefit of all needing such information, we have taken pains to prepare the following:
We frequently receive inquiries from parties who contemplate building cheese-factories, regarding certain details which none but those who have actual experience can readily car...
2. CHAPTER II.The requisites of good milk have been so frequently and fully discussed, that we need not more than briefly advert to them now. The importance of good milk, for either cheese or...
3. CHAPTER III.The composition of milk, though frequently discussed, is not generally well understood. It is quite variable, not only in the milk from different cows, but in that from the same...
4. CHAPTER IV.Whatever be the grade of cows and the quality of milk, much depends upon its management. A good deal of care and attention are requisite for the attainment of the best possible...
5. CHAPTER V.The management of milk, when once obtained, is the great practical consideration with the farmer and cheese-maker. But the first handling and care devolve upon the farmer; the c...
6. CHAPTER VI.Very little attention is usually paid to carrying milk to the factory. Too many pour the hot milk into a can standing on a wagon or platform, in the broiling sun, put on the cov...
7. CHAPTER VII.Most factories now unload milk by the use of cranes or some other kind of tipping apparatus. Some of the older factories--there are no very old ones--continue the use of conduct...
8. CHAPTER VIII.It is the custom in many factories to balance the scales so that a pound or so is taken out of each mess, in order to help make "a big average" for the season. That is, every me...
9. CHAPTER IX.When treating of receiving milk, we spake of conductors as difficult to clean. We consider them an abomination in a cheese factory; yet almost every factory uses them. We believ...
10. CHAPTER X.One would hardly think of associating cheese-making with the fine arts; yet, in what other light can we view the subject of color? It adds nothing to the quality of the cheese,...
11. CHAPTER XI.An indispensable requisite in making cheese is good rennet. Nothing else will answer the purpose. Different substitutes have from time to time been tried, but all have met with...
12. CHAPTER XII.The process of preparing rennet for use is very simple, and so generally understood that we need not more than give a few hints on the subject. In putting rennets to soak, care...
13. CHAPTER XIII.The temperature of 82° to 86° is generally considered the best for setting--the former in hot and the latter in cold weather. This gives an average of 84° for mild weather. Perh...
14. CHAPTER XIV.Cheese-making was once carried on without cutting the curd; and even since the introduction of the factory system, there have been those who denounced the idea of using a cuttin...
15. CHAPTER XV.One of the most important elements in cheese-making is heat; but we do not believe the importance of its proper regulation is sufficiently understood by our cheese-makers. We ar...
16. CHAPTER XVI.Another important agent in cheese-making is acid. This you are pretty sure to have, at some stage of the process, and the chief question seems to be as to _when_ you will have i...
17. CHAPTER XVII.There is nothing so difficult in cheese-making as to determine the exact point when a curd ought to be taken out of the vat and salted. A slight variation either way from this p...
18. CHAPTER XVIII.We believe there is not much controversy on the question of salting curd. One says, salt it hot, and another says, cool it first. But the variation in temperature is but a few d...
19. CHAPTER XIX.The most abominable of all things in a cheese-factory is tainted milk. It means floating curds, "huffy" cheese, bad flavor and poor prices. Yet, as milk is now managed, most fac...
20. CHAPTER XX.There is no part of the process of making up milk and getting the product ready for market which requires more care and judgment, as well as some hard work, than curing. Few roo...
21. CHAPTER XXI.When a cheese is first removed from the hoops, care should be taken that its face be not allowed to dry and crack before it is greased with hot whey-butter. Nothing has been fou...
22. CHAPTER XXII.One of the most annoying things in the drying-room is the cheese-fly. It is very small but very effective in its way; and as it has the power to so rapidly increase its numbers,...
23. CHAPTER XXIII.During the summer of 1869, we had the pleasure of visiting the Spring Creek and Slate Hill factories, in Montgomery county, under the charge of Mr. ALEXANDER MACADAM. Mr. MACADA...