6oo Journal of Agriculture. [8 Oct., 1907. 



drachms of annatto being added to the quantity of milk stated. The 

 settling temperature is 84 to 85 degrees, and 4 ozs. of rennet are added. 

 The rennet test should be about 26 seconds, the acidity not being high. 

 As the cream rises very quickly until coagulation begins, the surface is 

 stirred occasionally. It should coagulate sufficiently in about 45 minutes ; 

 then cut three or four times with each American knife, the cutting being 

 done very finelv. Heating is then commenced and stirring done with the 

 hands for r^ minutes or so. The rake is then used and the process of 

 heating should last 55 minutes, or until the temperature is 93-96 degrees. 

 In half-an-hour the curd should draw a little more than ^-inch 

 threads. The whey is drawn and the curd lifted on to a cooler, where it is 

 stirred, all lumps being broken. The curd is not allowed to mat in the 

 v-hev. After 20 minutes the curd is cut into blocks, then piled and 

 turned, and piled every 20 minutes. There should be about i inch threads 

 when ready to milk, an hour after being placed on cooler. The curd is 

 milled twice and is quite granular when milling is finished, the object being 

 to have an open cheese. After stirring for 5 to 10 minutes, salt is added 

 at rate of i oz. to 3I lbs. curd, which is then vatted and only slight pres- 

 sure applied for the first three hours. Ripe in 10-12 weeks; hoops are 6f 

 inches deep by 18 inches in diameter. 



Port du Salut. 



This is a cheese, as yet unknown* on the Australian market, that can 

 be easily and profitably made. It is also one that will appeal to the public 

 taste, not having the strong odour of the French soft cheeses, but being 

 more of a texture resembling Cheddar. To make two cheese, 100 lbs. of 

 perfectly sweet milk are required ; temperature at setting to be 90 degrees, 

 and 2f drachms of rennet should be added. Milk should take about 50 

 minutes to coagulate ; the curd is cut once with the horizontal knives and 

 twice with perpendicular, stirring is then done with hands while the tempera- 

 ture is rising to 104 degrees Fahr., which should take 45 minutes. It is then 

 allowed to lie ten minutes. The curd should have a rubber-like feel 

 at the drawing of the whev. When the drawing is done, the curd is 

 placed in moulds lined with strainer cloth. When the curd is all in, 

 place the cloth neatly over, put on a wooden follower, and place on a 

 weight of 7 11:)S. Allow to lie a quarter of an hour, then turn, replace 

 weights, and turn again in another hour and again in another hour. It 

 is turned about 5 or 6 hours after, and left until next morning. The 

 hoop is then removed and a little salt rubbed all over, a verv small 

 amount at first, otherwise a skin is formed preventing subsequent saltings 

 from penetrating. Leave until the next day and rub on more salt. The 

 following day place in brine (i lb. salt to everv gallon water) for 15 

 minutes. The salting is sometimes done whilst in the curd state, one 

 ounce salt to 5 lbs. being incorporated. After turning, the cheese is placed 

 on straw in a fairly cool room at a temperature of about 60 degrees, 

 and is ripe in about six weeks, but can be prevented by heating higher 

 in scald. When ripe Port du Salut should have large holes, similar to 

 those in Gruyere, and it should be soft in texture. The moulds are 

 10 inches in diameter by 4I inches deep, with perforations in sides 2 inches 

 apart. 



* Some made under the fiipervision of Mr. McMillan at Leongatha recently 

 were on view at the Royal Show in September. — Editor. 



