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Milch Cows and Dairy Farming: Comprising the Breeds, Breeding, and Management, in Health and Disease, of Dairy and Other Stock, the Selection of Milch Cows, with a Full Explanation of Guenon's Method; The Culture of Forage Plants, and the Production of Milk, Butter, and Cheese: Embodying the Most Recent Improvements, and Adapted to Farming in the United States and British Provinces. With a Treatise upon the Dairy Husbandry of Holland; To Which Is Added Horsfall's System of Dairy ManagementFlint, Charles Louis

Science

Milch Cows and Dairy Farming: Comprising the Breeds, Breeding, and Management, in Health and Disease, of Dairy and Other Stock, the Selection of Milch Cows, with a Full Explanation of Guenon's Method; The Culture of Forage Plants, and the Production of Milk, Butter, and Cheese: Embodying the Most Recent Improvements, and Adapted to Farming in the United States and British Provinces. With a Treatise upon the Dairy Husbandry of Holland; To Which Is Added Horsfall's System of Dairy Management

Name: Milch Cows and Dairy Farming: Comprising the Breeds, Breeding, and Management, in Health and Disease, of Dairy and Other Stock, the Selection of Milch Cows, with a Full Explanation of Guenon's Method; The Culture of Forage Plants, and the Production of Milk, Butter, and Cheese: Embodying the Most Recent Improvements, and Adapted to Farming in the United States and British Provinces. With a Treatise upon the Dairy Husbandry of Holland; To Which Is Added Horsfall's System of Dairy Management
Author: Flint, Charles Louis

Flint, Charles Louis

Cows; Dairying

When the cheese is put into the press let the pressure gradually upon
it. After it has been in press one and a half hours, take it out and
examine it, and, should there be any curd pressed over, cut it round and
put it into the middle of the cheese, carefully breaking it up in the
middle. Wash the ends of the cloths out in a bowl of warm water, squeeze
them, and cover the cheese up, and, if there should be any not
sufficiently full, it will be necessary either to put a follower upon
it, or to put it into a smaller vat; in the evening let them be dry
clothed. The following morning salt them all over and dry cloth them,
and repeat this three successive mornings; after which, put them in
vats, placed one on the other, and allow them to stand, if possible, a
fortnight, occasionally wiping them. The cheese will get matured much
sooner by these means, and the tendency to cracking and bulging be
prevented.

The way to get a fine coat upon cheese, after the first coat has been
washed and scraped off, is to put the cheese on shelves, nail thick
sheeting to the ceiling from one of the shelves to the other, and let it
drop closely to the floor. If put over the floor, cover them over with
thick sheeting, or rugs.

The varieties of cheese are almost infinite in number, and are often
dependent on very minute details of practice. The general principles
involved are the same in all; but it would be next to impossible to find
any one variety of cheese possessing uniformity throughout, in point of
texture, consistency, taste, flavor, and keeping qualities; and it is
rare, with the present guess-work in many of the operations of
cheese-making, to find a lot of cheese made in the same dairy, from the
same cows, on the same pastures and by the same hands, which can be
considered a fair sample of what is generally produced. These great
differences are due to feeding and treatment of the cows in part, but
especially to the temperature of the milk at the time of curding, which
is again in part dependent on the quality and strength of the rennet
employed.

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