SOFT-CHEESE MAKING.

Kaipara and Waitemata Echo, 1 May 1912, Page 4

SOFT-CHEESE MAKING.

LITTLE WELSH.

Miss G. Nest Davies, M.DD., writing in the Journal of Department of Agriculture, says:— Of the larger varieties of soft cheese Little Welsh, is one of the most popular, the taste being somewhat like a tlaiephilly. The sale for it at Home is very considerable throughout the ■whole year, as it is a cheese which suits the majority of tastes, and is a vdry convenient size for a small family. Sweet, or mixed morning and evening, milk may be used. To produce twelve cheeses-16 gallons of milk is usually employed, but more or less may be used, according to the size and weight of the cheeses required. Regulate the milk to a temperature of 84 deg. Fabr. to BSdeg. Fahr., and add xenet at the rate of I dram to 4 gallons of milk. Coagulation should take place in about an hour, but the exact time when the curd may be cut must "be tested in the usual way with either finger or the thermometer. Curdknives are used to cut the curd. Aft6r cutting, leave to stand for about five minutes, All curd is removed from the sides and bottom of the vat, and stirring is now commenced! Stir "the curd with the hands for about twenty minutes, then leave to settle in the vat fot ten minutes, when it will be ready to be ladled on to the cooler or drainer, in which wooden racks have been placed and a large curd-cloth. If the curd should Wat-all .acid, do not leave to ; settle in the-whey, but ladle on to the cooler immediately stirring is finished.

Leave to drain for a quarter of an hour, then cut into squares about 6in. and turn. The curd should be turned two or three times at intervals of about five minutes, when it will be ready for breaking up, which is usually done with the hands, owing to the softness of the curd. Salt is added at the rate of 7 oz. to 20 lb. of curd and must be thoroughly mixed with the curd. It is now ready to be filled in* to Cainembert moulds, which are plaoed on draining, or finely grooved boards.A fter leaving for ten minutes carefully turn the moulds (and cheese in them) over, otherwise one end of the cheese will have a rough surface. The cheese must be turned over the next morning, and the following day, when they will be firm enough for the moulds to be removed, and be then bandaged with strong calico bandages, which are pinned round them. These should be changed each day for the next two or three days,or until the bandages are quite dry, The cheese should now be removed to the ripening- room, where they are turned daily until sold. Little Welsh cheese are ripe and ready for sale in about three weeks, the weight feeing 1J lb. to IMb, each, and are sold retail at lOd, and 1 s. per pound; wholessale, Bd, per pound.