One of the best forms, in the writer’s opinion, is the small 5-lb. cheese, proportioned exactly like the large American. This makes a suitable size for an average family, the members of which have learned to appreciate a good cheese. If it is made smaller, too much is lost in the rind; if larger it gets too old before it can be consumed by one family.
Curing room
The larger cheeses are usually packed in neat, snug-fitting elm-wood boxes, with thin “Scale Boards” on the top and bottom of the cheese, the smaller ones in paraffined pressed pulp or pasteboard boxes.
Cleaning the Vats and Utensils.—Like every other place where milk and its products are handled, the cheese factory must be kept scrupulously clean. Vats and utensils should be rinsed first with cold or lukewarm water or whey, then scrubbed with boiling hot water and if necessary with soda, soap, or washing powder. The surroundings should be kept neat and attractive, and the cheesemaker must see that the transportation cans are kept clean by the farmers and the milk delivered in good condition.
Cheese box
Yield.—The yield is around 10% of the milk. To make a pound of fresh cheese takes from nine to eleven pounds of milk. In curing, a part of the weight is lost by evaporation, but this loss is reduced to a minimum by paraffining.
In some localities an increased yield is obtained by washing the curd and making it absorb all the water it can hold. The process is not commendable and while it may sell to some extent, in certain markets where a soft, fresh cheese is liked, “washed” or “soaked” curd cheese can never compare favorably in quality with a well-made, firm Cheddar cheese that is mellowed down by long-time curing to a consistency so it will fairly melt in your mouth.
Composition.—The American cheese contains almost all the casein and the butter-fat of the milk, besides such portions of the milk-albumin, milk-sugar, and mineral matter as are held in the water or whey which is retained in the cheese. In round figures average American cheese contains equal parts of casein, butter-fat and water, 30 to 35% of each. In order to protect the honest maker and the consumer and prevent “soaking” of the curd to an extent that may be considered fraudulent, the dairy laws of the State of New York limit the contents of water permissible to 40% and 42% respectively for certain classes of cheese.