HAND-BOOK
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CHEESE MAKING,
——BY——
Geo. E. Newell.
PUBLISHED BY
THE MICHIGAN DAIRYMAN,
GRAND RAPIDS.
ACKNOWLEDGMENT.
Thanks are due Messrs. Hunter, Walton & Co., of New York;Childs & Jones, of Utica, and D. H. Burrell & Co., of Little Falls,N. Y., for some statistical information contained in these pages.
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Copyright 1889,
BY
E. A. Stowe & Bro.
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Press of
Fuller & Stowe Co.
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[Pg iii]
PREFACE.
This little work on cheese manufacture is inscribed tomakers, dealers and consumers, in the hope that its carefulperusal may be of aid to one and all. The prestige thatAmerican cheese holds in the markets of the world has beenthreatened from many quarters, but we who inaugurated theCheddar system on this side of the Atlantic are not preparedto succumb to competition, however sharp, or to prejudice,however strong. American cheese will hold its own as longas it has a square quality basis to stand upon. We possessthe most natural and privileged dairy regions on earth.Let us utilize to their fullest extent the great advantageswithin our grasp. Dairymen have of late been struck withconsternation by the ascendency of Canadian cheese over theStates’ product. The dairy press have been pounding awayat the gruesome situation so vigorously that many cheese menhave been frightened into the belief that Canada has a corneron gilt-edged quality and fancy quotations that is liable tocontinue indefinitely. The writer has no such apprehension,however, and sees no reason why an American cheese shouldnot always be a peer of the best. There has been unanimousaction all over the dairy portions of the Dominion to effect theslight advantage they now hold. If, in a strenuous endeavor[Pg iv]to improve the product, our friends across the border havesucceeded and at the same time have stimulated us to a likemovement, then thanks be to them. Legitimate competitionaids all mankind.
As the caption indicates, this treatise is from the pen of apractical maker, who analyzes cheese manufacture from astandpoint of practice and experience, and not theory. Inelucidating to my readers the fundamental and collateralfabric of milk manufacture, I write from the desk of a cheesefactory, with milk, utensils and product under my immediateand daily supervision. In these pages, I shall discard everythingtheoretic, and base the whole value of the book on itspracticability. In doing so my constant thought shall be theelevation and supremacy of American cheese to the higheststandard attainable. To this manual I especially invite thecriticism of the cheese profession in general, tru