SOFT CHEESE.

Waipa Post, Volume II, Issue 75, 9 January 1912, Page 4

SOFT CHEESE.

THE ESSENTIALS FOR SUCCESS.

A further article on cheesemaking appears in the December number of the Agricultural Department’s Journal under the name of Miss G. West Davies, the recently appointed lady expert. M.iss Davies says that the making of soft cheese presents no insuperable difficulties. Fundamental essentials are cleanliness and close attention to details. The following are the main principles to be observed I. A making-room, the air of which may. be regulated to a temperature of from 62 degrees to 65 degrees Fahr. in summer a temperature of about 62 degrees Fah'\ is sufficient, but in winter it must be maintained at 65 degrees Fahr. Too high a temperature produces rapid drainage, whereas too low a temperature results in wrongly fermented cheeses. When artificial heating is required it is best brought about by the use of hot-water pipes, as these can be evenly regulated and the temperature kept even. Stoves are commonly used, but give a greater variation in temperature, and it is necessary to guard against their making the air too dry. The admission of a certain amount of steam into a making-room is sometimes resorted to, to produce a moist, warm air and accelerate drainage.

2, Wooden tubs fitted with lids'," in which to coagulate the milk. These arc not absolutely .essential, but are advised, on account of wood being a nonconductor of heat, and consequently milk set in them will be maintained at an even temperature during coagulation. A fall in temperature during coagulation is very detrimental, as it causes the cream to rise to the surface, and if this occurs much of it is lost on slicing the curd, t 3. Sweet new milk, preferably that which has not lost its animal heat. It is impossible to produce first-class cheeses from milk that is at all stale or acid, as the curd drains too rapidly, and the cheeses turn out undersized and of second-rate quality. 4. A pure brand of concentrated rennet-extract. It is necessary to produce the required consistency of curd and to ensure the best rate of drainage, that extract quantities of rennet and correct temperatures be employed. 5. Pure finely-ground salt.

6. Great care in obtaining the requisite conditions for proper ripening. The cheeses which are to fully ripen must be of such a condition that the moulds (fungi) and bacteria responsible for this work find a favourable medium for growth. They must be evenly salted, and not too dry or too moist, too sweet, nor yet too acid. On the completion of drainage they should be placed in a dry atmosphere to start the growth of mould before removing them to the cooler lipening < e lars.

7. Perfect cleanliness in all operations. All utensils —setting tubs, cloths, straw mats, etc. — must be kept in a perfectly sweet and clean condition. The wooden tubs if neglected will very soon give rise to trouble, and it has been found that the best way to keep them sweet is to scrub them out with freshly-ground lime, and occasionally" to leave in them some lime-water.