WORLD’S LARGEST CHEESE.

Gisborne Times, Volume XXIX, Issue 3393, 8 December 1911, Page 9

WORLD’S LARGEST CHEESE.

SEVENTY-TWO TONS OF MILK USED. A short time ago we published some particulars of the large cheese which was to be on exhibition at the National Dairy Show in Chicago. Further details to hand show that the cheese weighed 12,3611 b. and contained exactly 12,0001 b of curd, 3301 b of salt, and 311 b of rennet, but not an ounce of coloring. The cost of building the cheese was between 5500 dollars and 6000 dollars. To successfully manufacture this gigantic cheese it was necessary foy the 1200 model dairies to do the milking of 8000 registered Holstein and Guernsey cows at the same hour; the milk had to be cooled to the same temperature; and the thirty-two sanitary cheese factories which manufactured the curd had to follow the same process to make the Curd uniform. Every tool or implement which contact with the curd was steriilsed. It required 144,100 pounds (72 tons), or 18,000 gallops, of milk to produce the 12,000 pounds of curd, which was delivered in cans, each containing from 125 to 130 pounds of curd. The different lots of curd were mixed in two troughs, each ten feet long, four feet wide, and three feet deep, and the entire mixture then poured into a mammoth cask, five feet in diameter | and five feet deep, which was braced | with iron hoops.