Milch Cows and Dairy Farming / Comprising the Breeds, Breeding, and Management, in Health and Disease, of Dairy and Other Stock, the Selection of Milch Cows, with a Full Explanation of Guenon's Method; The Culture of Forage Plants, and the Production of Milk, Butter, and Cheese: Embodying the Most Recent Improvements, and Adapted to Farming in the United States and British Provinces. With a Treatise upon the Dairy Husbandry of Holland; To Which Is Added Horsfall's System of Dairy Management

by Charles Louis Flint

New Milk’s Cheese.

—This is made in winter, when the cows are in the stall. It is not so good as grass cheese, which is made in summer, when the cows are at pasture, and is less relished, and brings a lower price. When the cows are brought to the barn late in the fall, it can be made of very good quality for a few days; but the longer the cow remains in the stall the more the milk loses its good quality for cheese, on which account but few of the larger dairies make cheese at all in winter.

To make it appear to buyers more like grass-made cheese, and to be able to sell it, it is colored with the same material, and it is then often very difficult to distinguish it, since great pains is taken to give the two kinds the same form, hardness of rind, etc. The dairymen have less to do with this deception than the dealers. Hay cheese is rather better in quality for coloring, since it gains in appearance and taste; but it never can equal grass-made cheese in fine qualities.