The cutting should be done as carefully as possible and as evenly as possible. The fewer the motions, the better. If it could be done instantaneously and uniformly, without agitation, it would be an advantage. At the right time, we would like to have the entire vat of curd instantaneously separated into pieces of uniform size. This is the end to be aimed at. We are far from reaching it with present appliances. We can only approximate it as nearly as possible. A knife, therefore, with blades near together is preferable to one with blades farther apart.
As to the extent of the cutting, there is more difference of opinion, though the difference has much diminished since the mania for coarse curds ran its course. A few yet cling to this exploded notion; but the great majority choose a medium degree of fineness. It has been found that the large pieces do not sufficiently cook, especially if the milk is old enough to work quick. The consequence is an uneven texture, and a deteriorated flavor. Sufficient whey remains in the centers of the large lumps to ferment and give the cheese the smell of the whey-vat, if it does not sour and cause the cheese to become leaky and dry. Possibly, if the weather be favorable for curing, the whey may collect in pungent drops throughout the cheese, showing themselves when cut somewhat as they do in the Limburger. Such cheese, we think, is likely to ultimately approximate the Limburger in both odor and flavor. It will please some tastes, but will not answer for the best markets.
Medium curds are now the rule. As cheese-makers have approximated fine curds, they have improved the quality of their cheese. We believe still finer cutting will prove a further advantage. We will give our reasons for thinking so, and will add that our experience, as far as it goes, corroborates the idea. It secures a more uniform action of the heat and separation of the whey, and therefore an evener texture and better flavor, with correspondingly improved keeping qualities.
What is the object and advantage of cutting at all? Why not let the curd remain in one unbroken mass? We cut the curd for the purpose of facilitating the separation of the fluids from the solids by the combined action of the rennet and heat. Is it not desirable that this action should be uniform on every particle of curd? We think this question will be generally answered in the affirmative. If so, then it must be conceded that the finer the curd is cut the more nearly the desired result will be attained. If it could be separated particle from particle, without waste, would not the action of the heat and rennet be more perfect still? When in lumps, the externals of them must necessarily be cooked more than the centers, and the evil of over-cooking--if there is such an evil with a blood heat temperature--is illy counteracted by the mixture of curd cooked to different degrees--some overdone and some underdone. It should all be cooked alike, to whatever degree the cooking may be carried. This will secure uniformity of texture and quality, and also clean flavor, if the cooking is complete.