How to Cook Hay Cheese

Thousands of boxes of weak, half raw cheese are thrown on the market every spring that are deficient in quality through a lack of heat. After standing at the temperature an hour and a half, fix your standard higher and bring it within the rule prescribed. Be sure that your curd is thoroughly cooked. Now we come to acid. Acid in milk is a species of yeast fermentation and is the first step toward decomposition. It is the best servant the cheesemaker has and is also his worst enemy when the relation is changed to that of master. In a temperate climate, in hay-produced milk, in the spring of the year, acid is dormant but there is but little use for it