CHEESE MARKING.

Ashburton Guardian, Volume V, Issue 1459, 18 January 1887, Page 2

CHEESE MARKING.

The replies of the two winners of prises for cheese at the show recently held Uttoxe* ter, England, to tho following questions as to the mode of manufacture partioaiara of whloh formed part of the oertifioato of entry, hive been published :— (1) Heat at wh-ch the cheene was pat together. (2) Kitd of rennet a d quantity need per oheess. (3) Prooew of making. (4) How and when salted. (5) Time In process. (6) How kept. Winner of first priz*, Mr Luke Faux, New House, Sheepy, Atherstone :— (I) Night's and morning's milk together, at 80 degrees. (2) Rennet made from dty ekins, half a' pint pep cheese of 30 lbs. (3) fcaldad m ourd, and crashed by hand a->d screw press. (4) Salted the next morning. (5) Three days. (6) On boards and plaster fhor. Winner of the aeoond pr!?3, Mr John Balky, Jlectory Farm. Oheokley\ Tean, Stokerupon-Trent ;— (1) Add together night and morning's milk, and bring tq the heat of 90 degiess. (g) Add on moderate-siza table spoonful of Fulwod'a annatto and one of Baraford's rennet to every thirty gallons of milk, atir well together, cover over, and let stand for an hour. (3) Break fine with a cheesebreaker, oover ever, and let stand for a short time for the aird to Blnk ; then take off the wbej, and put the cii'd Into a cloth m a drainer and after draining wrap it m the oloth and press slightly for two hours catting the curd m pieces twioe or thrice daring that time to allow the whey to eaoapo. (4) Weigh the curd and grind it, and to every 20 lbs of fresh curd add 6J czi of salt and 5 lbs of set curd, previously salted, mix well together, and put Into the vatn and press slightly a few hours then turn into a dry oloth, and presa a while, after .which put into a warm holier all night, (g) In the morning put m press again, and dry oloth twice a day until the oheere beomes drj , wbioh will be m two or three day*. (6) The cheese when dty, is taken Into a oloae, . warm room (when: convenient) for five or six weeks,, and tnrned dailyi, thea removed > into a.colder room to ripen, ietlll toroloff it every day. . " „ *

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