The Practice of Soft Cheesemaking - A Guide to the Manufacture of Soft Cheese and the Preparation of Cream for the Market: Read Country Book

By C. W. Walker-Tisdale

Originally published in 1903 and updated and revised in 1915, this scarce early instruction book on soft cheesemaking is both expensive and hard to find in its first editions. We have now republished it in an affordable, high quality, modern edition, using the original text and artwork. Ninety five pages contain detailed chapters on: The Production and Handling of Milk. - Cream: Its Production, Composition and Properties. - Principles of the Manufacture of Soft Cheese. - Varieties of Soft Cheese and Their Process of Manufacture. - Cream Cheese. - Double Cream Cheese. - Rennetted Cream Cheese. - Gervais. - Bondon. - Coulommier. - Cambridge or York. - Sour Milk or Lactic Acid Cheese. - Pont L'Eveque. - Camembert. - Little Wensleydale. - Colwick. - Ripening. - Packing and Marketing. - Dairy Terms. - Regulations. - Preservatives and Colouring. - Measures. - etc. The book is illustrated with full page vintage photos and various line drawings. Twelve pages of advertisements for dairy equipment and associated items have been reproduced for their historical interest. This fascinating little book will be of much interest to anyone with an interest in dairy farming or the production of dairy products on a large or small scale. "The book is a model of conciseness and clearness. The instructions given as to the handling of milk are admirable, and the particulars of making all kinds of soft and cream cheese leave nothing to be desired." - FARMING PRESS.

• Language: English
• Publisher: Read Books Ltd.
• Release date: Jan 29, 2013
• ISBN: 9781447487692

Book preview

THE PRACTICE OF

SOFT CHEESEMAKING

A Guide to the Manufacture of Soft Cheese and the

Preparation of Cream for the Market

By

C.W. Walker-Tisdale & Theodore R. Robinson

Read Country Books

Home Farm

44 Evesham Road

Cookhill, Alcester

Warwickshire

B49 5LJ

www.readcountrybooks.com

© Read Books 2005

This book is copyright and may not be

reproduced or copied in any way without

the express permission of the publisher in writing.

ISBN No. 1-905124-59-7

Published by Read Country Books 2005

British Library Cataloguing-in-Publication Data

A catalogue record for this book is available

from the British Library.

Read Country Books

Home Farm

44 Evesham Road

Cookhill, Alcester

Warwickshire

B49 5LJ

THE PRACTICE OF

SOFT CHEESEMAKING

AND PREPARATION OF CREAM FOR

MARKET.

The Practice of

Soft Cheesemaking

ILLUSTRATED.

A GUIDE TO THE MANUFACTURE OF SOFT CHEESE

AND THE PREPARATION OF CREAM FOR MARKET.

THIRD REVISION.

– BY –

C. W. WALKER-TISDALE, F.C.S.,

Director and General Manager of the Wensleydale Pure Milk Society, Ltd.,

Northallerton; Formerly Lecturer on Dairy Farming and Dairy

Bacteriology, at the British Dairy Institute, Reading;

Author of Milk-Testing.

. . and . .

THEODORE R. ROBINSON, F.S.I.,

Formerly Lecturer on Agriculture, Dairying and Poultry Keeping, at the

South-Eastern Agricultural College, Wye (University of London).

Joint Authors of

Farm and Creamery Buttermaking.

SOME PRESS OPINIONS

OF

"THE PRACTICE OF

SOFT CHEESEMAKING."

_________

The cheap and handy little volume should meet with a cordial reception. It supplies an amount and variety of information which renders a close study of its pages eminently instructive.

—THE FIELD.

A really valuable handbook, which will be appreciated by all dairy students and others who are concerned in the manufacture of the various descriptions of soft cheese.

—BRITISH DAIRY FARMERS’ JOURNAL.

Cannot fail to be useful to all engaged in cheesemaking or in the disposal of cream. . . . Its value is altogether out of proportion to its size, for the information is given concisely and the small volume provides quite a store of information.

—FARM AND HOME.

The directions given are very clear. . . . The little volume will prove of much assistance.

—AGRICULTURAL GAZETTE.

An excellent little handbook for all engaged in dairying. This little work will be of the utmost use to those who undertake cheesemaking for market.

—MARK LANE EXPRESS.

A timely and useful handbook. . . . The authors have supplied a guide which is efficient without entering into needless detail.

—FARMER AND STOCKBREEDER.

This practical little handbook supplies a distinctly-felt want. It forms a capital guide for those who engage in cheesemaking or in marketing cream.

—RURAL WORLD.

Will be found most useful by all interested in cheesemaking.

—THE QUEEN.

Just the book for everyone who makes cream cheese and wants to make a success of it.

—AGRICULTURAL ECONOMIST.

The booklet is a model of conciseness and clearness. The instructions given as to the handling of milk are admirable, and the particulars of making all kinds of soft and cream cheese leave nothing to be desired. Is exceedingly well illustrated.

—NORTH BRITISH AGRICULTURIST.

This new edition of an excellent and well-known work will be heartily welcomed. . . . We have every confidence in recommending this useful book.

—THE DAIRY.

PREFACE.

IN preparing another Edition of this small book, the authors have made alterations and additions necessary to bring the subject-matter up to date.

The requirements of recent new Laws make it more than ever needful for the farmer to acquire a thorough knowledge of all that pertains to the production of sound, healthy milk and the manufacture of pure dairy products.

The general cost of producing milk has increased of recent years, and it is necessary to adopt the means by which the best financial returns are obtained in its disposal.

Small Holdings are multiplying rapidly in number and Agricultural Co-operation is making very marked progress, both of which are leading to a considerable increase in the production of milk and its products. It is to the small-holder and owner of a few cows that this book more particularly appeals, as for such the sale of new milk is usually out of the question unless effected through the agency of a Co-operative Dairy. It is of the utmost importance, however, to secure the maximum profit from cows, and to this end cream selling, as also butter-making, enables calf-rearing to be carried on to advantage, and at the present time the prospects for the rearer were never better.

The country is much in need of good, young stock, as rearing has been on the decline for some years past. This is due to the large increase in the sale of new milk to promote which there has been an all too heavy slaughter of calves.

The instructions in this book are made as simple as possible, and the figures given may be adjusted to local circumstances, which will enable the reader to compute financial returns.

C. W. W.-T. and T. R. R.

May, 1915.

PREFACE TO FIRST EDITION.

IT appears to us that there is really a need for a simple guide to the preparation of cream for market and to the making of soft cheese, especially when we take into consideration the great interest evoked in the subjects. This is clearly evidenced by the large number of queries that are continually appearing in the agricultural papers, and the numerous applications we ourselves receive for recipes.

In putting the information together, we are fully aware of the fact that a few practical lessons are of much greater value than any amount of written matter. Whilst recommending all who can do so to take a course at some place of instruction, we are conscious that there are numbers of persons who cannot avail themselves of this plan, and who yet would like to be able to make one or more varieties of soft cheese. It is for this class especially that these notes are produced. We trust also that those who have already gone, or are going, through courses of instruction, will find in these notes a ready means of reference. The quantities of rennet and the setting temperatures for the different cheeses are points which readily escape the memory unless the maker is in the habit of producing them almost daily.

Fortunately for many living in the country, no great capital or strength is required for the business of soft cheesemaking. Many a dainty cheese may be prepared by a lady with her own hands. Cream, again, is a substance which nearly everyone likes, its price alone preventing it from being a really popular food. We have ourselves sold cream retail