An American-type cheese : how to make it for home use. Page: 2
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FARMERS' BULLETIN 2075
1 knife with a blade long enough to
reach to the bottom of the con-
1 dishpan or similar container.
1 piece of cheesecloth large enough
to fit over the dishpan, as shown
in figure 7.
1 cheese hoop, which you can make
from a No. 10 tin can or any other
1-gallon tinned container with
straight sides. Punch about a
dozen small holes in the bottom
of the can with a 6-penny nail.
Punch the holes from the inside
of the can, as shown in figure 11,
so there will be no jagged edges
to tear the cheese.
2 round cap cloths, the same diam-
eter as the hoop. You can make
these from flour or salt sacks, or
similar cotton cloth. (One is
placed in the bottom of the hoop
before the curd is put in; the
other is laid on top of the hooped
1 follower, which is a round piece
of wood about 2 or 3 inches thick
and just enough smaller in diam-
eter than the hoop so it can be
pressed down over the hooped
curd, as shown in figure 10. Make
the follower from dressed lum-
ber. Do not use wood that is
gummy or acid or has other ob-
jectionable substances that will
taint the cheese.
1 cheese press, which you can make
from two 1-inch boards 12 inches
square and a broomstick handle,
as shown in figure 10.
8 or 10 building bricks, or other
similar weights, totaling 30 or 40
1 bandage, which is a piece of
cheesecloth or similar lightweight
cotton cloth. It should be about
2 inches wider than the pressed
cheese and long enough to wrap
around the cheese with a 1-inch
Paraffin, to cover the cheese.
Cheese is paraffined to keep it
from drying too much and also
to prevent the growth of molds.
Drying and curing room. Usually
the best place to dry and cure
cheese on the farm is on shelves
in the basement of the house or
in the spring house. The tem-
perature of the room should be
between 50 and 60 F. In sum-
mer you can lower the tempera-
ture somewhat by opening the
windows and doors at night and
closing them during the day.
The shelves should be removable
so you can wash them and dry
them in the sun each week. This
will kill most mold spores that
may be present. The doors and
windows should be screened with
cheesecloth to keep out the cheese
fly, which is much smaller than
the house fly. If the cheese fly
gains access to the curing room,
the room will become infested
with cheese mites or "skippers,"
and they may cause a loss of some
of the cheese. If the cheese has
a rind free from openings and if
you keep the room and shelves
clean and free from fat, the cheese
fly will not have a suitable place
to lay eggs.
All the utensils should be either
scalded with boiling water or
treated with a chlorine solution and
rinsed with water before they are
used. You can obtain the chlorine
solution at most drug stores. Fol-
low the manufacturer's directions
for its use.
All utensils should be washed
thoroughly and scalded immedi-
ately after they are used.
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Walter, H. E. An American-type cheese : how to make it for home use., book, October 1954; Washington D.C.. (https://digital.library.unt.edu/ark:/67531/metadc1501/m1/4/: accessed June 17, 2019), University of North Texas Libraries, Digital Library, https://digital.library.unt.edu; crediting UNT Libraries Government Documents Department.