or cheese it  (evidently a corruption of cease ), leave off, or have done; “cheese  your barrikin,” hold your noise. Term very common.


Henrietta, queen of Charles I., when pregnant of her first child, longed very much for some cheese. An attendant expressed surprise at her majesty having an appetite for such coarse meat, and remarked that if the Welshmen heard of it they would take it as a high compliment. “Oh,” said the queen, “content yourself; what do you know but the Prince of Wales may long for it.”

anything good, first-rate in quality, genuine, pleasant, or advantageous, is termed the cheese. The London Guide, 1818, says it was from some young fellows translating “c'est une autre chose ” into “that is another cheese.” But the expression cheese  may be found in the Gipsy vocabulary, and in the Hindostanee and Persian languages. In the last chiz  means a thing—that is the thing, i.e., the cheese.

Richard Bennett

Liederkranz á La Hoosier

Run around and find a real nice Liederkranz cheese and treat it as follows to get a serving for four people:

Mix the cheese with about a quarter of a pound of butter and work into a fine paste, adding salt, pepper, French mustard, paprika and Worcestershire sauce as you go along. Just add them to taste.

When the paste is smooth put in one finely chopped small green pepper; one small onion, or chives.

Mix well!

And serve on rye bread—spread thick. To be thoroughly technical, I suppose I should have said: spread to taste!

Editor's Note :—You can have a wonderful time and make quite a reputation for yourself by inventing cheese combinations. Ordinary cream cheese makes a splendid base for original mixtures. Try combinations of finely minced pimento, celery, olives, chives and peppers (green and red). And anything else that promises well.

Frank Ward O'Malley


“——has the best Welsh rabbit backed off the stove.

Take one country home in New Jersey. One dependable apple-jack bootlegger. One cook who threatens to leave unless she can begin her nightly visits to her daughter in the village as early as seven-thirty o'clock.

Take three or four acquaintances who drop in for apple-jack cocktails just as your cook is about to put the steak on to broil. Then have your guests linger near the cocktail shaker until you, your wife and especially your delayed cook are approaching hysteria.

“Why not stay,” you now announce to your guests in desperation, “and we'll all make a rum-tum-tiddy?”

You now tell your grateful cook not to bother preparing a meal. You next take one flivver and hurriedly drive her to her daughter's in the village. Then you buy in the village one and one-half pounds of American cheese, one can of Campbell's Tomato Soup and a dozen bottles of beer—real beer, if you can get it, Volstead beer if you can't.

NOW :—

Pry your guests away from the cocktail shaker and shoo them into the kitchen. Everybody from this on who is not occupied in mincing the green pepper in a chopping bowl is busy cutting the American cheese into cubes about an inch square. Everybody else beats two fresh eggs—whites and yolks together.

Drop a lump of butter into a saucepan to prevent “sticking.” Begin to melt the pound and one half of diced cheese in the saucepan, stirring the lumps to prevent burning. When the cheese is fairly well melted, pour into it the can of tomato soup and the two beaten eggs. Stir into the mixture about one-third of a bottle of beer. Pour in also the finely chopped green pepper and continue stirring until smooth.

Have hot dinner plates ready, each plate containing a large slice of hot, unbuttered toast. Place at least one bottle of beer—two if it's real—beside each plate.

Holler “Ready, people!” and pour on each piece of toast enough of the contents of the saucepan to form a pinkish overflow of rum-tum-tiddy on the plate.

That's all—except to shake 'em up a semi-final cocktail and then start right back to the village in the flivver for another pound and one half of cheese, another pepper and more beer to make another immediately when the first rum-tum-tiddy is gone. One calls for two, often three.

Serve preferably in the kitchen. Serve in any room far from the kitchen if you want leg work exercise. Eat until gorged.

Poisonous Cheese

Several instances have come under my notice in which Gloucester cheese has been contaminated with red lead, and has produced serious consequences on being taken into the stomach. In one poisonous sample which it fell to my lot to investigate, the evil had been caused by the sophistication of the anotta, employed for colouring cheese. This substance was found to contain a portion of red lead; a method of sophistication which has lately been confirmed by the following fact, communicated to the public by Mr. J. W. Wright, of Cambridge.[103]

"As a striking example of the extent to which adulterated articles of food may be unconsciously diffused, and of the consequent difficulty of detecting the real fabricators of them, it may not be uninteresting to relate to your readers, the various steps by which the fraud of a poisonous adulteration of cheese was traced to its source.

"Your readers ought here to be told, that several instances are on record, that Gloucester and other cheeses have been found contaminated with red lead, and that this contamination has produced serious consequences. In the instance now alluded to, and probably in all other cases, the deleterious mixture had been caused ignorantly, by the adulteration of the anotta employed for colouring the cheese. This substance, in the instance I shall relate, was found to contain a portion of red lead; a species of adulteration which subsequent experiments have shewn to be by no means uncommon. Before I proceed further to trace this fraud to its source, I shall briefly relate the circumstance which gave rise to its detection.

"A gentleman, who had occasion to reside for some time in a city in the West of England, was one night seized with a distressing but indescribable pain in the region of the abdomen and of the stomach, accompanied with a feeling of tension, which occasioned much restlessness, anxiety, and repugnance to food. He began to apprehend the access of an inflammatory disorder; but in twenty-four hours the symptoms entirely subsided. In four days afterwards he experienced an attack precisely similar; and he then recollected, that having, on both occasions, arrived from the country late in the evening, he had ordered a plate of toasted Gloucester cheese, of which he had partaken heartily; a dish which, when at home, regularly served him for supper. He attributed his illness to the cheese. The circumstance was mentioned to the mistress of the inn, who expressed great surprise, as the cheese in question was not purchased from a country dealer, but from a highly respectable shop in London. He, therefore, ascribed the before-mentioned effects to some peculiarity in his constitution. A few days afterwards he partook of the same cheese; and he had scarcely retired to rest, when a most violent cholic seized him, which lasted the whole night and part of the ensuing day. The cook was now directed henceforth not to serve up any toasted cheese, and he never again experienced these distressing symptoms. Whilst this matter was a subject of conversation in the house, a servant-maid mentioned that a kitten had been violently sick after having eaten the rind cut off from the cheese prepared for the gentleman's supper. The landlady, in consequence of this statement, ordered the cheese to be examined by a chemist in the vicinity, who returned for answer, that the cheese was contaminated with lead! So unexpected an answer arrested general attention, and more particularly as the suspected cheese had been served up for several other customers.

"Application was therefore made by the London dealer to the farmer who manufactured the cheese: he declared that he had bought the anotta of a mercantile traveller, who had supplied him and his neighbours for years with that commodity, without giving occasion to a single complaint. On subsequent inquiries, through a circuitous channel, unnecessary to be detailed here at length, on the part of the manufacturer of the cheese, it was found, that as the supplies of anotta had been defective and of inferior quality, recourse had been had to the expedient of colouring the commodity with vermilion. Even this admixture could not be considered deleterious. But on further application being made to the druggist who sold the article, the answer was, that the vermilion had been mixed with a portion of red lead; and the deception was held to be perfectly innocent, as frequently practised on the supposition, that the vermilion would be used only as a pigment for house-painting. Thus the druggist sold his vermilion in the regular way of trade, adulterated with red lead to increase his profit, without any suspicion of the use to which it would be applied; and the purchaser who adulterated the anotta , presuming that the vermilion was genuine, had no hesitation in heightening the colour of his spurious anotta with so harmless an adjunct. Thus, through the circuitous and diversified operations of commerce, a portion of deadly poison may find admission into the necessaries of life, in a way which can attach no criminality to the parties through whose hands it has successively passed."

This dangerous sophistication may be detected by macerating a portion of the suspected cheese in water impregnated with sulphuretted hydrogen, acidulated with muriatic acid; which will instantly cause the cheese to assume a brown or black colour, if the minutest portion of lead be present.


[103]Repository of Arts, vol. viii. No. 47, p. 262.


The Circumstances affecting the Quality of Cheese

"All cheese consists essentially of the curd, mixed with a certain portion of the fatty matter, and of the sugar of milk. But differences in the quality of the milk, in the proportion in which the several constituents of milk are mixed together, or in the general mode of dairy management, give rise to varieties of cheese almost without number. Nearly every dairy district produces one or more qualities of cheese peculiar to itself.

Natural Differences in the Milk

It is obvious that whatever gives rise to natural differences in the quality of the milk, must affect also that of the cheese prepared from it. If the milk be poor in butter, so must the cheese be. If the pasture be such as to give a milk rich in cream, the cheese will partake of the same quality. If the herbage or other food affect the taste of the milk or cream, it will also modify the flavor of the cheese.

Milk of Different Animals

So the milk of different animals will give cheese of unlike qualities. The ewe-milk cheeses of Tuscany, Naples, and Languedoc, and those of goats' milk made on Mont Dor and elsewhere, are celebrated for qualities which are not possessed by cheeses prepared from cows' milk in a similar way. Buffalo milk also gives a cheese of peculiar qualities, which is manufactured in some parts of the Neapolitan territory."

Other kinds of cheese are made from mixtures of the milk of different animals. Thus the strong-tasted cheese of Lecca and the celebrated Roquefort cheese are prepared from mixtures of goat with ewe milk, and the cheese of Mont Cenis from both of these mixed with the milk of the cow.

Creamed or Uncreamed Milk

Still further differences are produced, according to the proportion of cream which is left in or is added to the milk. Thus, if cream only be employed, we have the rich cream-cheese  which must be eaten in a comparatively recent state. Or, if the cream of the previous night's milking be added to the new milk of the morning, we may have such cheese as the Stilton  of England, or the small, soft, and rich Brie  cheeses, so much esteemed in France.

If the entire milk only be used, we have such cheeses as the Cheshire, the Double Gloucester, the Cheddar, the Wiltshire, and the Dunlop  cheeses of Britain, the Kinnegad cheese of Ireland, and the Gouda and Edam cheeses of Holland. Even here, however, it makes a difference, whether the warm milk from the cow is curdled alone, as at Gouda and Edam, or whether it is mixed with the milk of the evening before, as is generally done in Cheshire and Ayrshire. Many persons are of opinion that cream, which has once been separated, can never be so well mixed again with the milk, that a portion of the fatty matter shall not flow out with the whey and render the cheese less rich.

If the cream of the evening's milk be removed, and the skimmed milk added to the new milk of the next morning, such cheeses as the Single Gloucester  are obtained. If the cream be taken once from all  the milk, the better kinds of skimmed-milk cheese, such as the Dutch cheese of Leyden, are prepared; while if the milk be twice skimmed, we have the poorer cheeses of Friesland and Groningen. If skimmed for three or four days in succession, we get the hard and horny cheeses of Essex and Sussex, which often require the axe to break them up.

Buttermilk Cheese

But poor or butterless cheese will also differ in quality according to the state of the milk from which it is extracted. If the new milk be allowed to stand to throw up its cream, and this be then removed in the usual way, the ordinary skimmed-milk cheese will be obtained by adding rennet to the milk. But if, instead of skimming, we allow the milk to stand till it begins to sour, and then remove the butter by churning the whole, we obtain the milk in a sour state, (buttermilk.) From this milk the curd separates naturally by gentle heating. But being thus prepared from sour milk, and without the use of rennet, buttermilk cheese differs more or less in quality from that which is made from sweet skimmed-milk. The acid in the buttermilk, especially after it has stood a day or two, is capable of coagulating new milk also; and thus, by mixing more or less sweet milk with the buttermilk before it is warmed, several other qualities of mixed butter and sweet-milk cheese may readily be manufactured.

Whey Cheese

The whey which separates from the curd, and especially the white whey, which is pressed out towards the last, contains a portion of curd, and not unfrequently a considerable quantity of butter also. When the whey is heated, the curd and butter rise to the surface, and are readily skimmed off. This curd alone will often yield a cheese of excellent quality, and so rich in butter, that a very good imitation of Stilton cheese may sometimes be made with alternate layers of new-milk curd and this curd of whey.

Mixtures of Vegetable Substances with the Milk

New varieties of cheese are formed by mixing vegetable substances with the curd. A green decoction of two parts of sage leaves, one of marigold, and a little parsley, gives its color to the green cheese  of Wiltshire; some even mix up the entire leaves with the curd. The celebrated Schabzieger cheese of Switzerland, is made by crushing the skim-milk cheese after it is several months old to fine powder in a mill, mixing it then with one-tenth of its weight of fine salt, and one-twentieth of the powdered leaves of the mellilot trefoil, (trifolium melilotus cerulea,) and afterwards with oil or butter, working the whole into a paste, which is pressed and carefully dried.

Potato Cheeses

As they are called, are made in various ways. One pound of sour milk is mixed with five pounds of boiled potatoes and a little salt, and the whole is beat into a pulp, which, after standing five or six days, is worked up again, and then dried in the usual way. Others mix three parts of dried boiled potatoes with two of fresh curd, or equal weights, or more curd than potato, according to the quality required. Such cheeses are made in Thuringia, in Saxony, and in other parts of Germany. In Savoy, an excellent cheese is made by mixing one of the pulp of potatoes with three of ewe-milk curd; and in Westphalia, a potato cheese is made with skimmed milk.

Preparation of Rennet

Rennet is prepared from the salted stomach or intestines of the sucking calf, the unweaned lamb, the young kid, or even the young pig. In general, however, the stomach of the calf is preferred, and there are various ways of curing and preserving it.

The stomach of the newly killed animal contains a quantity of curd derived from the milk on which it has been fed. In most districts, it is usual to remove by a gentle washing the curd and slimy matters which are present in the stomach, as they are supposed to impart a strong taste to the cheese. In Cheshire, the curd is frequently salted separately for immediate use. In Ayrshire and Limburg, on the other hand, the curd is always left in the stomach and salted along with it. Some even give the calf a copious draught of milk shortly before it is killed, in order that the stomach may contain a larger quantity of the valuable curd.

Salting the Stomach

In the mode of salting the stomach, similar differences prevail. Some merely put a few handfuls of salt into and around it, then roll it together, and hang it near the chimney to dry. Others salt it in a pickle for a few days, and then hang it up to dry; while others pack several of them in layers, with much salt both within and without, and preserve them in a cool place, till the cheese-making season of the following year. They are then taken out, drained from the brine, spread upon a table, sprinkled with salt which is rolled in with a wooden roller, and then hung up to dry. In some foreign countries, the recent stomach is minced very fine, mixed with salt and bread into a paste, put into a bladder, and then dried. In Lombardy, the stomach, after being salted and dried, is minced and mixed up with salt, pepper, and a little whey or water into a paste, which is preserved for use.

In whatever way the stomach or intestine of the calf is prepared and preserved, the almost universal opinion seems to be, that it should be kept for 10 or 12 months, before it is capable of yielding the best and strongest rennet. If newer than 12 months, the rennet is thought to make the cheese heave or swell, and become full of eyes or holes.

Making the Rennet

In making the rennet, different customs also prevail. In some districts, a bit of the dried stomach is put into half a pint of lukewarm water, with as much salt as will lie upon a shilling, is allowed to stand over night, and in the morning the infusion is poured into the milk. For a cheese of 60 lbs. weight, a piece of the size of a dollar will often be sufficient, though of some skins as much as 10 square inches are required to produce the same effect. It is, however, more common to take the entire stomach, and to pour upon them from one to three quarts of water for each stomach, and to allow them to infuse for several days. If only one has been infused, and the rennet is intended for immediate use, the infusion requires only to be skimmed and strained. But if several be infused, or as many as have been provided for the whole season, about two quarts of water are taken for each, and, after standing not more than two days, the infusion is poured off, and is completely saturated with salt. During the summer it is constantly skimmed, and fresh salt added from time to time. Or a strong brine may at once be poured upon the skins, and the infusion, when the skins are taken out, may be kept for a length of time. Some even recommend, that the liquid rennet should not be used until it is at least two months old. When thus kept, however, it is indispensable that the water should be fully saturated with salt.

In Ayrshire, and in some other countries, it is customary to cut the dried stomach into small pieces, and to put it, with a handful or two of salt and one or two quarts of water, into a jar, to allow it to stand for two or three days, afterwards to pour upon it another pint for a couple of days, to mix the two decoctions, and when strained, to bottle the whole for future use. In this state it may be kept for many months.

In making rennet, some use pure water only, others prefer clear whey, others a decoction of leaves, such as those of the sweetbrier, the dog-rose, and the bramble, or of aromatic herbs and flowers; while others again, put in lemons, cloves, mace, or brandy. These various practices are adopted for the purpose of making the rennet keep better, of lessening its unpleasant smell, of preventing any unpleasant taste it might give to the curd, or finally of directly improving the flavor of the cheese. The acidity of the lemon will, no doubt, increase also the coagulating power of any rennet to which it may be added.

The rennet thus prepared is poured into the milk previously raised to the temperature of 90° or 95° F., and is intimately mixed with it. The quantity which it is necessary to add varies with the quality of the rennet, from a tablespoonful to half a pint for 30 or 40 gallons of milk. The time necessary for the complete fixing of the curd varies also from 15 minutes to an hour or even an hour and a half. The chief causes of this variation, are the temperature of the milk, and the quality and quantity of the rennet employed.

Different Qualities of Cheese

The temperature of new or entire milk, when the rennet is added, should be raised to about 95° F.; that of skimmed milk need not be quite so high. If the milk be warmer the curd is hard and tough, if colder, it is soft and difficult to obtain free from the whey. When the former happens to be the case, a portion of the first whey that separates may be taken out into another vessel, allowed to cool, and then poured in again. If it prove to have been too cold, hot milk or water may be added to it; or a vessel containing hot water may be put into it before the curdling commences; or the first portion of whey that separates may be heated and poured again upon the curd. The quality of the cheese, however, will always be more or less affected, when it happens to be necessary to adopt any of these remedies. To make the best cheese, the true temperature should always be attained as nearly as possible, before the rennet is added.

Mode in which the Milk is warmed

If, as is the case in some dairies, the milk be warmed in an iron pot upon the naked fire, great care must be taken that it is not singed or fire-fanged. A very slight inattention may cause this to be the case, and the taste of the cheese is sure to be more or less affected by it. In Cheshire, the milk is put into a large tin pail, which is plunged into a boiler of hot water, and frequently stirred till it is raised to the proper temperature. In large dairy establishments, however, the safest method is to have a pot with a double bottom, consisting of one pot within another, after the manner of a glue-pot; the space between the two being filled with water. The fire applied beneath, thus acts only upon the water, and can never, by any ordinary neglect, do injury to the milk. It is desirable in this heating, not to raise the temperature higher than is necessary, as a great heat is apt to give an oiliness to the fatty matter of the milk.

The time during which the Curd stands

This is also of importance. It should be broken up as soon as the milk is fully coagulated. The longer it stands after this, the harder and tougher it will become.

The quality of the Rennet

This is of much importance, not only in regard to the certainty of the coagulation, but also to the flavor of the cheese. In some parts of Cheshire, it is usual to take a piece of the dried membrane and steep it overnight with a little salt for the ensuing morning's milk. It is thus sure to be fresh and sweet, if the dried maw  be in good preservation. But where it is customary to steep several skins at a time, and to bottle the rennet for after-use, it is very necessary to saturate the solution completely with salt, and to season it with spices, in order that it may be preserved in a sweet and wholesome state.

The quantity of Rennet added

This ought to be regulated as carefully as the temperature of the milk. Too much renders the curd tough; too little causes the loss of much time, and may permit a larger portion of the butter to separate itself from the curd. It is to be expected also, that when rennet is used in great excess, a portion of it will remain in the curd, and will naturally affect the kind and rapidity of the changes it afterwards undergoes. Thus, it is said to cause the cheese to heave or swell out from fermentation. It is probable, also, that it will affect the flavor which the cheese acquires by keeping. Thus it may be, that the agreeable or unpleasant taste of the cheeses of certain districts or dairies may be less due to the quality of the pastures or of the milk itself, than to the quantity of rennet with which it has there been customary to coagulate the milk.

The way in which the Rennet is made

This, no less than its state of preservation and the quantity employed, may also influence the flavor or other qualities of the cheese. For instance, in the manufacture of a celebrated French cheese, that of Epoisse, the rennet is prepared as follows:—Four fresh calf-skins, with the curd they contain, are well washed in water, chopped into small pieces, and digested in a mixture of 5 quarts of brandy with 15 of water, adding at the same time 2½ lbs. of salt, half an ounce of black pepper, and a quarter of an ounce each of cloves and fennel seeds. At the end of six weeks, the liquor is filtered and preserved in well-corked bottles, while the membrane is put into salt-water to form a new portion of rennet. For making rich cheeses, the rennet should always be filtered clear.

On Mont d'Or, the rennet is made with white wine and vinegar. An ounce of common salt is dissolved in a mixture of half a pint of vinegar with 2½ pints of white wine, and in this solution a prepared goat's stomach or a piece of dried pig's bladder  is steeped for a length of time. A single spoonful of this rennet is said to be sufficient for 45 or 50 quarts of milk. No doubt the acid of the vinegar and of the wine aid the coagulating power derived from the membrane.

The way in which the Curd is treated

It is usual in our best cheese districts, carefully and slowly to separate the curd from the whey, not to hasten the separation, lest a larger portion of the fatty matter should be squeezed out of the curd, and the cheese should thus be rendered poorer than usual. But in some places, the practice prevails of washing the curd with hot water, after the whey has been partially separated from it. Thus at Gouda in Holland, after the greater part of the whey has been gradually removed, a quantity of hot water is added, and allowed to remain upon it for at least a quarter of an hour. The heat makes the cheese more solid and causes it to keep better.

In Italy, the pear-shaped caccio-cavallo  cheeses and the round palloni  cheeses of Gravina, in the Neapolitan territory, are made from curd, which after being scalded with boiling whey, is cut into slices, kneaded in boiling water, worked with the hand till it is perfectly tenacious and elastic, and then made into shapes. The water in which the curd is washed, after standing twenty-four hours, throws up much oily matter, which is skimmed off and made into butter.

The Separation of the Whey

Is a part of the process, upon which the quality of the cheese in a considerable degree depends. In Cheshire, more time and attention is devoted to the perfect extraction of the whey than in almost any other district. Indeed, when it is considered that the whey contains sugar and lactic acid, which may undergo decomposition, and a quantity of rennet which may bring on fermentation, by both of which processes the flavor of the cheeses must be considerably affected, it will appear of great importance that the whey should be as completely removed from the curd as it can possibly be. To aid in effecting this, a curd-mill, for chopping it fine after the whey is strained  off, is in use in many of the large English dairies, and a very ingenious and effectual pneumatic cheese-press for sucking out the whey, was lately invented.

But the way in which the whey is separated is not a matter of indifference, and has much influence upon the quality of the cheese. Thus, in Norfolk, according to Marshall, when the curd is fairly set, the dairy-maid bares her arm, plunges it into the curd, and with the help of her wooden ladle, breaks up minutely, and intimately mixes the curd with the whey. This she does for ten or fifteen minutes, after which the curd is allowed to subside, and the whey is drawn off. By this agitation, the whey must carry off more of the butter and the cheese must be poorer.

In Cheshire and Ayrshire, the curd is cut with a knife, but is gently used and slowly pressed till it is dry enough to be chopped fine, and thus more of the oily matter is retained. On the same principle, in making the Stilton cheese, the curd is not cut or broken at all, but is pressed gently and with care till the whey gradually drains out. Thus the butter and the curd remain intermixed, and the rich cheese of Stilton is the result. Thus, while it is of importance that all the whey should be extracted from the curd, yet the quickest way may not be the best. More time and care must be bestowed in order to effect this object, the richer the cheese we wish to obtain.

The quality of the milk or of the pastures, may often be blamed for the deficiencies in the richness or other qualities of cheese, which are in reality due to slight but material differences in the mode of manufacturing it.

The kind of salt  used, is considered by many to have some effect upon the taste of the cheese. Thus the cheese of Gerome, in the Vosges, is supposed to derive a peculiar taste from the Lorena salt with which it is cured. In Holland, the efficacy of one kind of salt over another for the curing of cheese is generally acknowledged.

The Mode in which the Salt is applied

In making the large Cheshire cheeses, the dried curd, for a single cheese of sixty pounds, is broken down fine and divided into three equal portions. One of these is mingled with double the quantity of salt added to the others, and this is so put into the cheese-vat as to form the central part of the cheese. By this precaution, the after-salting on the surface is sure to penetrate deep enough to cure effectually the less salted parts.

In the counties of Gloucester and Somerset the curd is pressed without salt, and the cheese, when formed, is made to absorb the whole of the salt afterwards through its surface. This is found to answer well with the small and thin cheeses made in those counties, but were it adopted for the large cheeses of Cheshire and Dunlop, or even for the pine-apple cheeses of Wiltshire, there can be no doubt that their quality would frequently be injured. It may not be impossible to cause salt to penetrate into the very heart of a large cheese, but it cannot be easy in this way to salt the whole cheese equally, while the care and attention required must be greatly increased.

Addition of Cream or Butter to the Curd

Another mode of improving the quality of cheese, is by the addition of cream or butter to the dried and crumbled curd. Much diligence, however, is required fully to incorporate these, so that the cheese may be uniform throughout. Still this practice gives a peculiar character to the cheeses of certain districts. In Italy, they make a cheese after the manner of the English, into which a considerable quantity of butter is worked; and the Reckem  cheese of Belgium is made by adding half an ounce of butter and the yolk of an egg, to every pound of pressed curd.

Size of the Cheese

From the same milk, it is obvious that cheeses of different sizes, if treated in the same way, will, at the end of a given number of months, possess qualities in a considerable degree different. Hence, without supposing any inferiority, either in the milk or in the general mode of treatment, the size usually adopted for the cheeses of a particular district or dairy, may be the cause of a recognised inferiority in some quality, which it is desirable that they should possess in a high degree.

The Method of Curing

This has very much influence upon the quality of the cheese. The care with which they are salted, the warmth of the place in which they are kept during the first two or three weeks, the temperature and closeness of the cheese-room in which they are afterwards preserved, the frequency of turning, of cleaning from mould, and rubbing with butter; all these circumstances exercise a remarkable influence upon the after-qualities of the cheese. Indeed, in very many instances, the high reputation of a particular dairy district or dairy farm, is derived from some special attention to some or to all of these apparently minor points.

In Tuscany, the cheeses, after being hung up for some time at a proper distance from the fire, are put to ripen in an underground, cool, and damp cellar; and the celebrated French cheeses of Roquefort, are supposed to owe much of the peculiar estimation in which they are held, to the cool and uniform temperature of the subterranean caverns in which the inhabitants of the village have long been accustomed to preserve them.

Ammoniacal Cheese

The influence of the mode of curing, is shown very strikingly in the small ammoniacal cheeses of Brie, which are very much esteemed in Paris. They are soft unpressed cheeses, which are allowed to ripen in a room, the temperature of which is kept between 60° and 70° Fahrenheit, till they begin to undergo the putrefactive fermentation, and emit an ammoniacal odor. They are generally unctuous, and sometimes so small as not to weigh more than an ounce.

Inoculating Cheese

It is said that a cheese, possessed of no very striking taste of its own, may be inoculated with any flavor we approve, by putting into it with a scoop a small portion of the cheese which we are desirous that it should be made to resemble. Of course, this can apply only to cheeses otherwise of equal richness, for we could scarcely expect to give a Gloucester the flavor of a Stilton, by merely patting into it a small portion of a rich and esteemed Stilton cheese. [Johnston and various other authorities.]

Fig. 19. 

Fig. 19  is a self-acting cheese-press, light yet strong. The cheese itself gives a pressure of twelve times its own weight; and if this is insufficient, additional weight may be added as required.

The following statements were made by those receiving premiums from the New York State Agricultural Society:

"Number of cows kept, eleven. Cheese made from two milkings, in the English manner; no addition made of cream. For a cheese of twenty pounds, a piece of rennet about two inches square is soaked about twelve hours in one pint of water. As rennets differ much in quality, enough should be used to coagulate the milk sufficiently in about forty minutes. No salt is put into  the cheese, nor any on the outside during the first six or eight hours it is pressed; but a thin coat of fine Liverpool salt is kept on the outside during the remainder of the time it remains in press. The cheeses are pressed forty-eight hours, under a weight of seven or eight cwt. Nothing more is required but to turn the cheeses once a day on the shelves."

"The milk is strained in large tubs over night; the cream stirred in milk, and in the morning strained in same tub; milk heated to natural heat; add color and rennet; curd broke fine and whey off, and broke fine in hoop with fast bottom, and put in strainer; pressed twelve hours; then taken from hoop, and salt rubbed on the surface; then put in hoop, without strainer, and pressed forty-eight hours; then put on tables, and salt rubbed on surface, and remain in salt six days, for cheese weighing thirty pounds. The hoops to have holes in the bottom; the crushings are saved, and set, and churned, to grease the cheese. The above method is for making one cheese per day. As in butter-making, the utmost cleanliness is required in every part of the cheese-making premises."