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DAIRYING =

_ Cheese Making on the Farm

Taken from a bulletin issued by the Manitoba Department of Agriculture and other.
publications dealing with the subject

- For further information on this subject write to your nearest Agricultural College
ISSUED BY

EATON’S FARM NEWS SERVICE
WINNIPEG, CANADA

The manufacture of cheese on the farm in Western Canada is carried on to only a
very limited extent, yet it might very well be taken up by dairy farmers more generally.

Especially is this true in the case of those farmers who live a considerable distance from

a railway or creamery.

The making of cheese, while not a very difficult process, is one which requires care,
cleanliness and attention to small details to insure success. However, under proper
conditions, it is quite possible to make a good grade of hard cheese on the farm, for
which there should be no difficulty in finding a ready market.

NECESSARY EQUIPMENT

' For making cheese in a small way it is not necessary to provide much expensive
equipment, as most of the articles can be easily improvised. The following are the
necessary utensils: )

Cheese Vat. It is preferable to have a proper cheese vat, which is so constructed
that hot or cold water may be circulated around the milk for regulating the tempera-
ture. If it is not convenient to purchase this at the start, a wash-boiler or other
similar tinned metal container of sufficient capacity can be made do.

Curd Knives. It is necessary to cut the curd into cubes
of about half an inch to a side. The more uniformly this
is done the more uniform will be the cheese. Best results
are obtained, therefore, by using the regulation curd knives f

designed for the purpose. The local blacksmith could
easily make a set of curd knives for you. Two frames of TTT
narrow strap iron, a little longer than your cheese vat is
deep, and five or six inches wide, are first made. Now
take brass wires (about as fine as a violin string) and
stretch them taut across the frames, about half an inch
apart. On one frame they are to be stretched lengthways;
on the other, across the narrow way of the frame. You
will then have a vertical and a horizontal curd knife re-
sembling the ones in the illustration. Handles can be
attached to the frames if desired.

Cheese Moulds and Followers. Suitable dimensions
for a cheese mould are: Diameter at top, 6 inches; at bot- |
tom, 5% inches; height, 7 inches. It should be made of Curd Knives
galvanized or tinned sheet steel, strong enough to with-
stand considerable pressure. Two or three moulds will be
plenty to start with. yee

A “follower” is a circle of smooth, hard wood which will fit snugly inside the mould
and take the pressure when applied. It is best made of three or four-ply wood, so that
it will not warp, and the edge should be bevelled on one side. The side with the flat
edge will be next to the cheese when in the press. Before using the follower, soak it
thoroughly in water to swell the wood, then try it in the mould, and if it fits tight, trim
it down a little.

Strainer. To be used when running off the whey. Cheesecloth may be substituted
for a strainer if desired.

Cheesecloth. For straining, for bandaging the cheese, and for wiping cloths.

Thermometer. A proper dairy thermometer of the floating type is necessary.

Cheese Press. A simple lever

cs — : press, as shown in the illustra-
SSS = = bi Se = tion, can easily be improvised.
Block of Wood The pressure becomes greater as
bests tas the weight is moved to the end
ka S90 k F of the lever.
SUPPLIES
Cheese Color. Butter color will
not do for coloring cheese. A
proper cheese color must be ob-
EFLOOR Line tained if it is desired to color the

cheese.

Rennet. A good standard make of rennet should be used. This may be in liquid
or tablet form. Follow carefully | the directions supplied with the rennet.
[OVER