When raw curd settles quickly after being cut up, it is a signal that it is aging rapidly and developing acid. White scum on the whey indicates the presence of acid.
Butter exuding slightly from the hoops of pressing cheese tells of acid and bespeaks a fine quality of goods. Butter exuding in excessive quantity from the hoops is proof that the milk has either been violently shaken up over rough roads or has been set at a very high temperature.
You cannot get a good rind on a poor quality of cheese; you can always have a perfect rind on one of good quality. Thus, in one sense, the rind indicates the quality.
“Cleanliness is next to godliness” about a factory, because, milk being an animal fluid it is of nitrogenous composition, and the waste that accrues from it on decomposition becomes the most fetid carrion.
Buttermilk added to sweet milk in making cheese is a diabolical habit, the object, nowadays, being not to produce cheese from slop but from pure, wholesome milk alone.
Airing curds thoroughly after salting is necessary to expel gaseous odors. The improved quality of the cheese will repay every maker for doing it.
Never cease to agitate the question of only six days’ labor in the week for the cheese maker. Agitate it, because God has laid it down as a commandment for all mankind, and nature inexorably exacts from the physical forces every violation of the rule.
Keep the curing room at an even temperature of from 65° to 70° Fahrenheit, because a less amount of heat might sour the green cheese on the shelves and more warmth might cause them to lose butter to the point of off flavor.
Keep the surface of cheese impervious to fly attacks and you will never be troubled with skippers.
Never use sour press clothes on cheese, not only from sense of neatness, but because the rank acid will check the rind.