lHE l
Nollember
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Cheese· makJng b, Machinery.
•
[(( .Farm
z.,ft• "J
Soft Cheeses.
T ll ... L h ~h
,u ,, rn.tdt 11 om mdk r 'h
ould a h\. :l)., be t><•rlrtlh
111
f tt. tnd \\hi<. h
~\\C'C t
,tnd fre-.h .
l ·ndoubtPdh the nl<,..,t unportanl thtng tn the pt o-
' , . . .., of manufactutt' b the maintenantc of ;ut ev~>Jl
t•'lllJ><'ratun, 111 ku•ping '' uh tht• requu Clll('nh ol
~'1rh \.',lrttl\ of chN•-.c m.tdf'.
l'.trc lllU'-L also b£·
t tklll to lt•.tvf' , 1 ... uffirif'ntl) l.trgc pertent.tge of
moi-.tun· 111 dw curd lSO that the chf'e~c will n:tain
• -.onwwh..tt l k.tl<' .tnd soft texture
•
'I hP bf'g:ntH'r would do w<'ll to confitH hi" <'ITort-.
to on" vat i••ty of cht'C't' on I), although the nH'thod ...
.tdoptt·u in tlw nunufacturc of the diiT<·rcnt YaJ iNit>l>
do not \',t ry to .w.\ con~idNabl<> <'Xt<>nt, thoug-h thf')
difff'r in many important d.,taib.
, .\ good rhf't>-.e j., often difficult to product• unl<'!.~
th~' atmo-.ph<."n' and also the utt•n-.Ils of the dain
an· rnor'' or k ... .., l>.tturalNl with tht• ro1 rcct mould
or b:t<'tl"t i.t rl' ... pon<.mJe fM imparting the charar-
ff ll'ti' · tlm our to I he dH.:bt th.tt i.; bt'i ng made
Tht • n• . . trit tion'- on th<' :-.ale of rrca m haH' from
t inH• to 1 inw forrNI l again pro\t> profitablf·
EngJi..,h cream !'h<'t><.(:, arc beginn•ng to find much
(,,,·ou r \\'ith the pubtr, and alwa\-; prOV' ree sl", .tr<' the t>a-.test and bt"bl \ ant>t
to make at flr:.t, for they entad little trouble ,,,
1 •·gard-. mou Id g1 ow I h, a~ th<') -.hould be consumNJ
quttf fn .. h
On the other hand, the more refined
\ Ml<'lie... of !:>Oft ch<'C'>t', like Camembert, Pont
I'EH•que, and Bnc, are b} no mean., easy to produce
.. uu (•-,-.fulh
f n all varieties the whey is never
fulh dramed from the eurd. Thus the higher pt>r·
ccnt.tgc of moisture tcm:.1ining affords abundant
oppor tunit) for tht• growth of bacteria. Further,
the n•nnet that i.., u L'<.l act:. on the curd b) tne~n!)
of a c~rtain prop<>rty ca lled enzyme action.
'I hi.., action, in conju nction with the gro,~Lh vf
1 ht· mould<; an d fungi, as'5ist~ in the product1on of
-.omc very high flavour-., which, as in the (a"c of
a ,,.£>11-riJXcu rs who have cultiva ted a ... pet ,,,I
t ~ c;((' for them.
Tht• tPmperaturc of a soft cheese-making roo~l
.. hould be regulated as near as possible to 62° F .. 10
.. umm<.'r, and in wintrr to 65° F., a nd it ic; cs~cntlaJ
that in eve• \ r