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Southern Wisconsin Cheesemakers' and Dairymen's Association / Proceedings of the tenth annual meeting of the Southern Wisconsin Cheesemakers' and Dairymen's Association held at Monroe, Wisconsin, Thurs. and Fri., January 27 and 28, 1910
(1910)

Farrington, E. H.
A visit to the Ruetti-Zollikofen dairy school,   pp. 54-62 PDF (1.5 MB)


Page 56


56            TENTH ANNUAL CONVENTION
ven the cows on the farms, only specified concentrateu feeds
being allowed. The grass and hay, however are very nu-
tritious and take the place of grain. Some of the enormous
Simmenthaler cows are as large an(l as fat as an ox. The
Brown Swiss cow is smaller, but strong and large boned, as
is well known by dairvmen in some parts of the United
States.
Milk is delivered twice daily but, excepting in hot weath-
er, cheese is made only once a day. The night milk is
received at about seven p. mn. and set in shallow palns at
the factory until about six a. in., when it is partially skim-
med by hand, the remainin- milk is warmed and niie(l
with the morning's milk which arrives at about seven a. in.
Two and three cheese, weighing from 150 to 2()0 lbs.
each, are made per day by the scholars under the direction
of an instructor.
SPECIAL POINTS IN THE CHEESEMAKING.
The common method of Swiss cheesemaking is enziploN-
ed. Rennet extract is not used, but dry rennets are digested
in sour wXhey and the milk coagulated with this fresh niade
solution. A very simple device is used for keeping both
the digesting r nnets and the starters at a uniform tenml)era-
ture.
A covered wooden box about two feet square contains a
shelf about six inches from the bottomn; on this shelf the
jars of rennet are place(l while the temperature of the box is
regulated by a tin box fillhd with hot water and occupying
all the space under the woolen shelf. The water is heated
by steam which is conducted to it through an iron pipe.
This digestioi box aids greatly in getting a uniform ren-
net preparation, which is an important item, as it has a
great influence on the quality of the cheese.
The director stated that such a digestion or soaking
seems to extract something from the (dried rennets that is
not found in the commercial rennet extracts, and a much
better cheese is made thian is possible by using the commer-
cial rennet extracts. The latter, it is claimed, is apt to


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