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Dairying with sheep and the making of cheese


, : Dairying with sheep and the making of cheese. Publ Misc Minist Agric Nation Argentina 126: 1-64

The present publication is described as a "technical practical guide" for, and is indeed a very elementary account of, the making of sheep's milk cheese, including soft cheeses, resembling Cuartirola, the semi-hard Canestrato, the hard Pecorino Romano, and the common country cheese generally called Pecorino Argentine (The properties of the latter are rather ill defined. Normally it is a semi-hard cheese but after ripening it may be hard enough for grating. In external appearance it resembles Canestrato; like it, it is molded in cane baskets and has an average weight of 6 kg.) The industry was first established in the Argentine some 40 years ago and its most important and best known centre is near Gonzalez Chaves, in the province of Buenos Aires. On the whole the industry is admitted to be of merely local importance and to work under primitive conditions of technic and hygiene, but the combination of a suitable climate, soil, pasture and breed of sheep should lead to its eventual rationalization and expansion. The first 5 chapters deal with the selection of an area and site, the type of animal to be kept, the buildings and equipment, the milking of the ewes and weaning of the lambs, and the treatment of the milk. Chapter VI is concerned with cheesemaking proper, whole milk being used for all varieties. A by-product called "requeson" or "ricotta" is made from the whey. Chapter VII deals with the prepn. of rennet from suckling lambs and kids while the last 4 chapters deal with the marketing of the cheeses and the economics of sheep farming for the triple purpose of their wool, milk and meat.

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