Historical Newspapers of South Carolina

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PAGE 6—The Newberry Sun, Newberry, S. C., Thursday, June 18, 1970 DAIRY MONTH . . . (Continued from Page 1) there were few dairy herds of over 100 cows ten years ago, today there are few herds of under 100 milking cows. A num ber of Newberry herds now have over 200 milking cows in each of them. Newberry dairy farm ers have invested an average of two thousand dollars per cow in land, cattle, equipment and buildings. In order to meet labor and sanitation requirements, many dairy farmers are having to “modernize” their dairy facil ities. Cost of such automated dairy systems have soared and now range from $800 to $1,000 per milking cow. “Thus,” says Mr. Busby, ”our Newberry County dairy farmers now have invested well over ten million dollars in their dairy farm business. Their annual in come of over three million dol lars is distributed over a wide range of goods and services used by dairy farmers. “Economically speaking, we may well consider that dairy farming in Newberry Countj amounts to our having 53 small business firms scattered thru- out the county. Their continuec operation insures economic sta bility to Newberry County as well as a wholesome milk sup ply for all of the people of South Carolina. ,, (Read County Agent’s column in this issue for more detailed information on the county dairy industry .—Ed.) Parr winner of national honor Boyd Parr, son of Mr. and Mrs. Henry Parr, Headspring Farm, has been named fifth place winner in the 1969 National Jersey Youth Achievement Con test sponsored by The American Jersey Cattle Club, Columbus, Ohio. He will be honored at the Club’s 102nd Annual Meet ing at Valley Forge, Pa., on June 19 and at the All American Get to Know Cheese Here Are Helpful Pointers for You On Buying, Storing and Cooking With This Favorite Making natural cheese is an art centuries old — and one which “immigrated” to the United States with happy results. It consists of separating most of the milk solids from the milk by coagulating with rennet or a bacterial culture or both, and separating the curd from the whey by heating, draining and pressing. Most cheeses in this country are made from whole milk. (But both milk and cream are used for certain types of cheese; and, for other types, skim milk, whey and mixtures of all these are used.) • • * The term “natural cheese” applies to Cheese in its original form as contrasted with pasteurized process cheese, cold pack cheese, cheese foods and spreads, or food or club cheese. These are blends of natural cheeses which have been shred ded and mixed. * * • The labels of natural cheese and other types of cheese carry important descriptive information you should check when shopping. Look for the name of the product: Cheddar cheese, Swiss cheese or Blue cheese. Don’t confuse the brand name with the name of the cheese. The age or degree of curing also may be indicated on the label. • • * ' CURING OR AGING After cheese is formed into its characteristic shape, it’s given a coating of wax or other protective coating or wrap ping and is allowed to cure or age for varying lengths of time depending on the kind of cheese being made. Mild — Cheese cured two or three months may be termed “mild”; has little flavor development and slightly rubbery body. Medium — Cheese aged up to six months may be teamed “medium” or “mellow”; it is mellow-bodied, smooth tex tured. Characteristic nutty flavor of aged cheese only slightly apparent. Aged — Cheese aged over six months may be termed “sharp” or “aged.” Preferred for cooking as it melts easier and blends well with other ingredients. Adds richer flavor than a younger cheese. (Aged cheeses cost more because of added costs of curing.) KEEPING CHEESE ON HAND Refrigerators and wrappings are the two best friends cheese ever had. Warm, moist air is the enemy. Refrigeration (40°F.) preserves the original flavor and appearance of cheese and insures full use without waste. Long holding, even at refrigerator temperature, will result in additional curing and a sharper flavor. Wrappings, such as waxed paper, plastic film, aluminum foil or plastic bags should be used in close contact with the cheese to exclude air to keep it fresh and moist. Of course, mold is easily scraped or cut from the surface of the cheese. Cottage cheese and cream cheese are quite perishable and should be used within a few days of purchase. Cheese with an aromatic or strong odor such as Limburger should be stored in a tightly covered jar or container. Such cheeses are fast curing and are at their best when used with in a short time after purchase. Cheddar, Swiss and Italian varieties of cheese that have been kept too long and become dry can be grated and used for flavoring. * * * SUCCESSFUL CHEESE COOKERY When cooking cheese, always keep the heat low. Cheese needs just enough heat to melt and blend with other in gredients. High heat or long cooking makes cheese tough and stringy. Dry heat, prolonged baking or high temperatures will produce leathery texture. Add cheese to other ingredients in small pieces; it spreads more evenly and cooks in a shorter time. When making a cheese sauce, add the cheese just at the last minute and cook only until it melts. If cheese is to be grated or shredded, the job is easier if you work with cold cheese taken directly from the refrigerator. Except for soft, unripened cheeses such as cottage cheese or cream cheese, all cheese tastes better served unchilled. This usually requires from 20 minutes to an hour at room temperature to bring out its distinctive flavor and texture. Cut off and set out just what you’ll use; wrap and return the rest to the refrigerator. Junior Jersey Banquet, Colum bus, Ohio, on October 10 at which time the awards will be presented. Boyd has been showing Jer seys for 7 years and in state competition he has won a total of 10 first place ribbons. He won the Best Three Females class at the 1968 State Fair Dairy Show and in 1969 was awarded first place in the Best Fitted Class and the Showman ship Class. He was also the winner in the 1968 National Jer sey Youth Production Contest sponsored by The American Jersey Cattle Club. He has participated in dairy judging for 6 years. In 1969 he was the highest individual scor er at the South Carolina 4-H Dairy Judging Contest. Since 1968 he has handled all correspondence with The Amer ican Jersey Cattle Club and A. I. units for Headspring Farm. This includes preparation of ped igrees and Jersey Journal ads. He has also had the responsibil ity of checking all activities at the dairy barn every day. Boyd has served as president of his local 4-H club, has at tended 4-H Conference several times, and is active in school, church and community affairs. He is presently in the tenth grade at Newberry high school. Each state is limited to only one nominee in the National Jer sey Youth Achievement Con test. Every contestant is rated on his work with Jerseys, which includes related dairy youth act ivities, relative progress, and plans for the future. The top ten winners are also eligible for the Jack C. Nisbet Scholar ship. City native’s husband dies Leroy Stilwell, 51, of Center Port, Long Island, N. Y., died Friday night in a Long Island hospital after a short critical illness. Son of Mr. and Mrs. Leroy Stilwell, Sr., he was a native of Center Port and had spent most of his life there. Survivors include his parents, his widow the former Margaret Duncan, daughter of Mrs. C.C. Duncan, Sr. of Newberry and the late Mr. Duncan; two sisters and two step-children, Harry Laval of Columbia and Judy Laval of Miami, Fla. Funeral services were held Tuesday in Center Port. IS COMMANDER WW I VETERANS At the convention of World War I Veterans in Columbia on June 12, 13 and 14, Bryan Strib- ble of this city was elected De partment Commander. He was formerly senior vice command er of the state organization. Benny Sprouse of Newberry was elected Junior Command- QUATTLEBAUMS TO HAVE REUNION The 1970 annual reunion of the Quattlebaum Family Incor porated will be held at the Bates- burg-Leesville American Leg ion Hut on Sunday, June 28, ac cording to William G. Quattle baum, president. All members of the group are urged to attend. er. I *v. mm You can build on it We Salute We Sene The Dairy Farmer... Dairy Farmers, we provide what you need to build or remodel around your dairy farm. See us for siding, roofing, fencing, pre-cut lumber. And thanks again! GILMAN DAIRY BARN PAIN1JS Fulmer Building Supplies 80 Caldwell St. Ph. 276-4333 It’s Dairy Month And We Extend Best Wishes To All Newberry County Dairy Farmers Chapman Hawkins Hdw. 1319 Main St. 276-0300