308 TRANSACTIONS OF THE 



To prevent the flics from troubling the cheese, I cover them all over 

 with cloth when I turn them in the press, and press it on, and rub it 

 over with warm whey butter when it comes from the press, and the flies 

 will not trouble it. 



The dressing that I use on the cheese is made from the cream that rises 

 on the whey by churning it into butter, then stewing it to an oil in an 

 iron kettle; apply it to the cheese when warm with a cloth or brush. 



The cause of cheese swelling is, as a general thing, by adding too 

 much rennet. Thc}^ will swell sometimes in warm weather if they are 

 made too quick, which is too often the case if milk is sweet. I cannot 

 make a cheese ready for the press in less, than four hours from the time 

 I add the rennet. If milk is very rich, and cool nights, it takes me four 

 and a half hours. The only remedy for a cheese that swells is to keep 

 it in a cool place and turn it often. 



I always use the thermometer to test the degrees of heat. 



