THE MANUFACTURE OF ENGLISH CHEESE.

Western Star, Issue 978, 2 September 1885, Page 4

THE MANUFACTURE OF ENGLISH CHEESE.

The statement was lately made that the winner of the Royal Agricultural Society’s first prize for the best managed dairy farm in the counties of Salop, Stafford, and Hereford is accustomed to realise lOd per imperial gallon for his milk—not sold direct, but manufactured at home into cheese and butter. As further particulars have been asked for on this point bow he manages to do this, they were now briefly supplied from the report of Mr John Coleman, who, with his colleagues —Mr Richard Stratton and Mr George Street —officiated as judges on the farms in question. Mr W. Nunnerly, who won the first prize, occupies 187 acres, of which 127 are in grass and 60 arable, at Dearnford Hall, Whitechurch, Salop. He keeps thereon 50 cows, 136 sheep, and 61 pigs. The report says —“ During the winter the cows, although mostly dry, or at anyrate, not giving much milk, are well fed —viz., long hay or straw and SGlbs of swedes given whole to the cows, and sliced or fingered for the heifers, with three pounds of mixed cotton and linseed cake. In summer cows in full milk have as much as Gibs a day of decorticated cotton cake. This extremely liberal scale of feeding explains the extraordinary amount of stock kept. Dor though the cows are turned out to grass by April 21 only seventy-five acres of grass are provided for the summer grazing of fifty cows, four horses at night, and the young calves. A special description of sour cheese for the Manchester market is made, acidity being obtained by a small quantity of old (sour) milk. Blue mould forms rapidly, and this class of cheese can be sold at from six to eight weeks old. Delicate and carqfu.l manipulation is required in the prpQess, but with Mrs Nminority's careful and systematic management success is insured. About one-third of the cream from the night’s milk is removed. The comparatively large proportion is justified by the high condition in which the cows are kept. Indeed, it is probable that the cheese would not be of such uniform quality, and would be more difficult to manipulate if more cream were, retained. The usual price obtained is 70sacwt, of 121 lbs. In 1882 the price was 665, in 1883, 705,” In 1883 Mr Nunnerley’s diary returns were as follows: — Clieesa from 47 cows ... £766 2 0 Euiter ... 168 7 4 Whey, valued at 50s a cow 117 10 0 Calves sold ... 110 0 0 Calves reared, 15 calves, £2 30 0 0 Total, £27 7s 2d per cow £1,191 ID 4 The Judges remark on the above, “ the foregoing are remarkable figures, indicating results probably almost unique iu the experience of cheesemakers. The actual weight of cheese in 1883 was 26,074. bs, which gives an average.per cow of dcwts 3qrs 221bs. Comparing the return of 1883 with that of a milk-selling farm, we must deduct from the total the sum which would bo received for calves sold at birth, assumed to bo £IOO, and we have £1,091 19s 4d as the amount realised for Mr Nunnerley’s milk, which works out a fraction over lOd a gallou.”