Rensselaer Union, Volume 2, Number 52, Rensselaer, Jasper County, 22 September 1870 — The Quality of Cheese. [ARTICLE]

The Quality of Cheese.

That cheese po33eseing the same flavor will suit the taste of every person is rot evc-n to be presumed. O'tie person likes a mouldy cheese; still another likes that cheese best which possesses the greatest degree of animation, and other persons relish a kind of cheese that will affect the sense of smell at a great distance. As a general rule those individuals who like their drink a little stronger than nature designed it; those who use tobacco or sharp pickles, and those who like their ford highly seasoned with pepper, will relish a sharp-flavored or sti ong cheese best. But until cheese making t is better understood by many who row practice it than it is at present, the markets will be well supplied, at cheap rates, with all the mouldy, strong, ard “odious” cheese that these classes of customers will require. With the same degree of progression in the art of cheese-making for the next ten years, however, that we have made during the ten years just passed, we shall be able to supply all of our customers with an article that will meet the demands of an educated and refined taste. In making cheese Tor market it should be the object and aim of every dairyman to make an article suited to tnc best markets in the world, and pleasing to that class of customers who will pay the highest price for it. I will endeavor to describe that kind of cheese, and venture the prediction that the market will never b 3 oversupplied with cheese that is really fine, nor will it bo sold for a price much below the cost of productfori. If I should attempt the description of a first-rate cheese, I would say that the rind should be whole, smooth, and as soft to the touch as velvet; that the color should be precisely what the milk would give it, with the aid of the atmosphere while it was making; that it should be firm and solid, yet mellow; that it should be melting in the mouth, with a downward tendency, being able to pass the palate so easily that no effort on the. part of-that etWißfthe organ would bn required, and leaving after it the taste of nice sweet cream. Cheese of the best quality will always, when eaten, leave an agreeable and "pleasant sensstion after it, as the taste expires cr fades from the palate. I may here remark, that what is true in this respect, in regard tochce3C, will hold good in regard to all other kinds of fdod, and even to medicine.

Now if the foregoing proposition be correct, every dairyman will see how difficult an over production of good cheese will Over be, with so small an area of really good cheese-prodncmg lands. And again, how easy to overstock and even glut the market with that quality of checso, of which no customer will over desire the second mouthful, -fft may be a little surprising to many dairymen that this good cheese, so desirable to the consumer and so profitable to the producer, contains, when new, about 40 peg cent, water. Yet this is a fact. Then with the right proportion,of water the greater the quantity of cheese produced from a given quantity of milk the better the quality. The fact wfll appear self-evident when we consider that whatever waste is made in the manufacture of milk into cheese is of the butter, for the reason that it is the lighter portion, and whenever not held in combination by the curd, will rise to the surface, and float off on the surface. 8o also when the butler is held by the action of the rennet, and afterward released by the process of manufacturing, the loss is inevitable, for whenever a separation takes place a reunion fa utterly impossible, ana the loss much more than equals the value of the butter in the effect Jtm the quantity and quality of Ui« cheese

produced from th« remainder. What we wHh to kno% ia how to change all the milk ibto cheeae of the beat quality.— N. 7. Trtiw. ,