NEW METHOD OF CHEESE MAKING.

Patea Mail, Volume II, Issue 108, 22 April 1876, Page 2

NEW METHOD OF CHEESE MAKING.

c ‘ Mr Jocelyn, of Little Valley, Now York States,” says the “ Rural New York” “ manufactures some excellent cheese made from sour buttermilk. It resembles in flavor and texture good sound whole-milk cheese. He has been careful to let his countrymen know that he is in possession of some wonderful secret, whilst he has admitted that he used alkalies to correct the acidity of milk. Ultimately he has patented, his process, and he now gives the method by which this cheese is manufactured. He says :Set the milk long enough for the cream to sour before skimtninr, thus making, more and better milk. Churn and mix this sour buttermilk with the skimmed milk, till the acid has destroyed the fibre in the milk so that it will make a tender cheese. Now, if we should proceed in the old way we would have a mess of Dutch cheese ; hut instead we heat out rapidly, and when at the proper temperature, we add alkalies sufficient to neutralise the acid and saponify the remaining grease in the milk, so that we have a smooth curd, a clear green whey, and as our curd goes into hoops it is no,more sour than one tliat is made from sweet milk, The secret of this milk remaining so soft and being so durable is owing to the saponification of the fat, it being thus evenly distributed among the minutest particles of t’e cheese, and being .saponified, it never can become rancid ; and as 1 have

said repeatedly, this is the most durable’ mid wholesome cheese, and to my mind the most delicious that can be made.’ in Ids first dark hints respecting his discovery, lie used to say that, hi addition to the use of alkalies, he used (certain * vegetable substance,’ the name and character of which he held a secret. There is no mention of a vegetable substance. The use of alkalies (soda, potash etc.) is not new. Many cheese-makers in America claim te have done tin's years .:u;o. Possibly Mr Jocelyn supposed that because potash was manufactured from ashes from the burning of wood, lie was warranted in railing it ja vegetable •substance. The patent, it appears, cannot possibly he sustained. Slid a lesson may be learned of some benefit to cheesemakers. who will now thoroughly in vestigato the subject. Alhongli alkalies have been used before, they have not to all accounts been used to such advantage. Tim difference between goo.l and bad cheese of any kind depends upon only flight variations in manipulation, and if Mr Jocelyn really make.'? good marketable cheese, of good quality and flavour, by the use of alkalies, there is no reason why oilier cheesemakers cannot do the same, if they turn their attention to it, and perfect the system which has again momentarily been introduced to their notice—especially if, as it is asserted, his patent rights cannot bo sustained.”