Archive image from page 265 of Dairy farming being the. Dairy farming : being the theory, practice, and methods of dairying dairyfarmingbein00shel Year: 1880 CHAPTER XV. Cheese-makixo. Matters affecting the Production of Milk—Land—Herbage—Water—Watering-places —Shelter —Points in the Manufaplure of Cheese—Decomposition—Cooling—Cleanliness—Temperature—Rennet—Cutting the Curd—Getting out the Whey—(Jrinding Curd . y —Salting—Ripening—Acid in Cheese-making—Its Benefits—Evils of too much Acid—Summary of ' v$il '7 t'le Question, and of the Effects of Acidity in Ripening Cheese. f[K~T seems, with
Archive image from page 265 of Dairy farming being the. Dairy farming : being the theory, practice, and methods of dairying dairyfarmingbein00shel Year: 1880 CHAPTER XV. Cheese-makixo. Matters affecting the Production of Milk—Land—Herbage—Water—Watering-places —Shelter —Points in the Manufaplure of Cheese—Decomposition—Cooling—Cleanliness—Temperature—Rennet—Cutting the Curd—Getting out the Whey—(Jrinding Curd . y —Salting—Ripening—Acid in Cheese-making—Its Benefits—Evils of too much Acid—Summary of ' v$il '7 t'le Question, and of the Effects of Acidity in Ripening Cheese. f[K~T seems, with regard to many well known to our oldest eheesr-niakers. It tilings, to be a prinei])le in on aceount of these undetermined elements that the human mind to jiraisc it is difficult in many eases to produce a satisfac- the past at the expense of tory cheese, and the difficulty is not by any means the present. We are never wholly removed, but only reduced, by skimming tired of referring to the ' good old times,' and of wishing that they were with ns again or that fhey had never left us. We assume that times are worse now than they were in the perifid to which we vaguely refer as ' our forefathers' daj-s ; ' and it is more than probable that future generations will speak much in the same strain. So it is the opinion of many people thiit English cheese now-a-days is not as good as it was in the olden times—say a century ago ; and the opinion is in the main sound, though it does not admit of proof, for if our cheese has gone down the hill in quality within the recollection of those who are living, it is safe to assume that it is worse now than it was in the days of those who are dead. In any case we may allow that if J'lnglish cheese has not actually gone worse it has relativel}' done so, for American cheese is certainly much better on the average now than it was twenty years ago, and it therefore follows that our own suffers more in compar
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