FACTORY MADE CHEESE.

Patea Mail, 26 April 1881, Page 4

FACTORY MADE CHEESE.

The following report relative to cheesemaking was read at a meeting of the Auckland Agricultural Society. I give yon herewith an account of the. Eatonvillo Factory, Herkimer Now York State ; Mr Smith manager. Cheese-making commenced this year (1870) on March 22nd, and will close in December. Five hundred and seventyfive cows, from eighteen farms, supply the milk, which is delivered at the factory at 8.30 ii.m and at 8 p.m., some travelling two miles from the farm. The milk from each farm is tested against trickery, but no allowance is made for quality. The night’s milk is chilled. The milk after being weighed, is warmed up to 84 degrees. The rennet is then added, and the milk stands for an hour. The curd is then broken for from sixty to seventy-five minutes. After the curd is broken it is put into the sink ; the whey goes back to the farm. The curd remains in the press for fifteen minutes. It is broken by band except when sour, and then the milk is used. In the spring and fall the fanners skim the night milk and mix with morning’s milk before delivering. The fresh made cheese is put into a room with a temperature of 70 degrees, remains there from 30 to 60 days, and is then sold for consumption. The weight of the cheese is about 561bs. An account of milk delivered is entered to each man, upon which his share in the bulk is computed. Cheese sells in Little Falls by reputation ; it is sold in Monday’s market in town, delivered on Tuesday and exported. Prices have been in 1880 as low as 5 cents in September, they were 74 cents, in May, the average price in 1878 was 84 cents. The hours of labor are not short —commencing at 1.30 a.m. and ending at 10p.m. About 16,000 to 17,000 pounds of milk are worked daffy, producing about a pound of cheese fit for sale from lOlbs of milk. In the month of October a pound of cheese has been got from 84 pounds of milk, a gallon of milk is taken to weigh Blbs Oozs. —Albert Clark.