per cent. About half way between milling and salting, commence pil- 

 ing the curd, allow it to stand for 15 to 20 minutes then spread out, 

 stir well and pile again. Continue to do this until the curd is nice 

 and mellow. Give plenty of fresh air before salting. Use a normal 

 amount of salt, and put to press at a temperature of 80 degrees, if pos- 

 sible. 



Over-ripe Milk. 



This class of milk should be avoided, as the loss is too great, even 

 when handled in the best possible way. The heat should not be ap- 

 plied till milk enough is in sight to fill the vat, and then heat as quick- 

 ly as possible to 82 or 83 degrees, and after testing for acidity, set at 

 these temperatures using one ounce extra of rennet per 1,000 pounds 

 milk. Stir for about two minutes. Commence cutting early and cut 

 fine, using the horizontal knife for the fourth cutting, cuttmg length- 

 wise of the vat. Where possible use a finer knife than usual. Cook 

 quickly and if necessary raise the temperature two or three degrees 

 higher than for normal milk. Run off the whey as soon as possible, 

 and stir the curd well in the small amount of whey before dip- 

 ping, so as to have the curd well firmed before sufficient acid ' is dei 

 veloped. Dip with slightly less acid where possible. Stir dry, and if 

 the curd has been well handled, treat the same as a normal curd. If 

 the curd is not well cooked and the moisture properly expelled from it, 

 mill early and ripen well before salting. 



Ripening or Curing Cheese. 



The ripening or curing of cheese is one of the most important 

 points in the whole process, as no matter how well a cheese is made if 

 the curing is not properly done the quality cannot be the finest. Hence 

 it is a necessity to provide a room where the temperature can be con- 

 trolled at all times. It is important that some means be provided to 

 control the moisture in the room to prevent the growth of mould which 

 occurs when too much moisture is present. An excessive shrinkage 

 takes place if there is too little moisture in the room. This may be ac- 

 complished by building an ice chamber in connection with the curing 

 room and having a free circulation of air over the ice. This cools the 

 air and causes a deposit of the moisture on the ice. 



In putting the cheese into the curing-room, place them straight and 

 evenly on the shelves and turn them every morning except Sunday. 

 Keep the room well swept and looking neat and tidy. 



Use good strong cheese boxes. Have them dry and made to fit the 

 cheese neatly. Put two scale boards on each end, weigh carefully and 

 stencil the weights plainly on the boxes. Load the cheese on clean 

 wagons, and have canvas covers to protect them from rain and heat 

 while on the way to the station. 



