Archive image from page 599 of Dairy farming being the. Dairy farming : being the theory, practice, and methods of dairying dairyfarmingbein00shel Year: 1880 524 DAIRY FARMING. taken outj dipped in water, dried and wiped with a towel, and taken into the ceDar, which is kept dai'k and q-uarded against draught. A temperature of 59'' Fahr. is desirable. In the first five weeks the cheeses are daily turned and wiped with a towel; later on they are brushed a few times in the week with a soft brush, and also turned once a day. By this treatment the cheeses ripen in a very short time, are mellow, a
Archive image from page 599 of Dairy farming being the. Dairy farming : being the theory, practice, and methods of dairying dairyfarmingbein00shel Year: 1880 524 DAIRY FARMING. taken outj dipped in water, dried and wiped with a towel, and taken into the ceDar, which is kept dai'k and q-uarded against draught. A temperature of 59'' Fahr. is desirable. In the first five weeks the cheeses are daily turned and wiped with a towel; later on they are brushed a few times in the week with a soft brush, and also turned once a day. By this treatment the cheeses ripen in a very short time, are mellow, and of good flavour, and the rind is thin, dry, and elastic, occasioning no loss, as there is no need of scraping it. Skim-milk Cheese.—Another kind of skim-milk cheese of very superior quality is made in the fol- lowing way :—The milk is heated to 93 Fahr., and the buttermilk added when the milk has reached S 6'' then clear but soured whey is added (20 per cent.), the whole stirred for five minutes, and when it has reached 93' Fahr. rennet and colour are em- })loyed. In thhty- five minutes the mixture ought to be coagulated, when it is cut up slowly, and care- fully stirred for fifteen minutes. The eurd is then allowed to rest for three minutes, the whey drained mostly off, and the stirring continued for five minutes. Now the course of work alternates in the following way:—Rest seven minutes, stirring five minutes; rest fifteen minutes, stirring five minutes; rest twenty minutes, stirring five minutes; rest thirty - five to forty minutes. During the last two stiiTings the curd is heated to 91° Fahr. by adding hot whey. Now the whey is drained all off, the curd put on a ]>erforated table, gently kneaded with the hands and filled into the forms. The cheese is turned in the form several times during the next four or five hours. The next morn- ing it is put in brine for three days, and tuvnwl three times a day, while fresh salt is strewed on it. Fig. 351. POUBING O
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