Frequently, we have encountered rennet preparations that were not only
very sour, but also tainted and having a strong smell of carrion.
Nothing but huffy, porous, stinking and rotten cheese can result from
the use of such rennet preparation. Yet it is used, and the result
is attributed to bad milk, or to the presence of some inscrutable
taint or ferment, so prone are mankind to attribute effects to wrong
causes. It has been to us unaccountable that cheese makers should use
such horrid broth as we have seen them use, if they have any sense of
smell whatever, and utterly astonishing that they should expect good
cheese to be made from using it. With good milk, the cheese may appear
fairly good for several days--especially if put to curing at a low
temperature. But sooner or later, the taint must make its appearance.
Possibly, it may not show ten days from the hoops, but the cheese can
never become a mellow mass without also becoming a stinking one. It
will soon be ripe and soon rotten.