6o2 Journal of AgricvUiire. [8 Oct., 1907. 



The curd is ready to cut in 60 to 75 minutes, and is done with the 

 American knives to about the size of beans. Stir carefully from bottom 

 and sides of vat for about five minutes ; then allovsr to settle for half - 

 an-hour. Stir again for 20 minutes and raise temperature about 3 degrees 

 over that which it was set at ; allow to settle for 20 minutes, then run whey 

 off and ladle curd into two cloths on a rack, tying up immediately it is 

 all in. Cut and turn at intervals of about 20 minutes until curd is dry 

 enough. When ready to salt it should draw about quarter-of-an-inch 

 threads. The curd is broken up by the fingers, and to every 4 lbs., i oz. 

 salt is added. The curd is then put in a hoop lined with clolh and kept 

 as near a temperature of 65 degrees as possible ; it is turned over in the 

 evening, and next morning is put under 3 to 4 cwt. pressure for about four 

 hours, then taken out and bandaged, placed on a wooden shelf and turned 

 daily, taking about six months to ripen. 



The whey at cutting should show .ii to .12 per cent, acidity, and 

 .16 to .18 per cent, at hooping time. The moulds are 7j inches diameter 

 and 12 inches deep, and have false bottoms. 



GORGONZOLA. 



Probably of all the blue-moulded cheese, the above-named is best 

 known to the Australian public. It is, however, imported, and fabulous 

 prices are charged for it. Now, there is hardly any cheese so easily made, 

 and it is therefore quite unnecessary to import — every pound should he 

 made within the State. The method of manufacture is as follows: — -Take 

 55 lbs. of evening's milk straight from the cow, and when at 90 degrees 

 add 7 drachms of rennet and stir in for two minutes. The curd should be 

 firmly coagulated in 15 minutes, and is then ladled into two cloths and 

 hung up to drain overnight in a room about 60 degrees. Next mornimi a 

 similar quantity of warm milk is set with 8j drachms rennet ; when firm 

 enough the curd is cut into squares about 2 to 2^ inches, placed on a rack 

 lined with cloth for about an hour, being twice tightened up. The obiect 

 is to obtain a dry, as well as a warm curd. The evening's curd is salted 

 slightly, about 2 ozs. being added ; a little old Gorgonzola is also put in 

 tj give flavour. 



The hoop is placed on a board and lined with a cloth, a little of the 

 warm curd is placed in first, then cold, and' so on in alternate layers. The 

 dry curd should always lie put in the centre. The time of sinking is 

 irregular ; if curd sinks more in centre than at sides, the sides mav be 

 slightly pressed to make an even surface. It should be mentioned that the 

 hoop is in two pieces — lower part 6f inches, top part 5I inches and 10 

 inches diameter. Invert as soon as curd has sunk to the level of lower tier. 

 The cloth may be removed from the cheese as soon as the latter is fit to 

 keep together. On day following vatting, the cheese is salted by rubbing a 

 teaspoonful or more on the upper surface. In the afternoon the sides and 

 ether end are salted. Too much salt should not be applied or else a 

 tough skin is formed preventing the escape of moisture and subsequent 

 saltings from taking effect. Salt every day for six days, then place in 

 brine for three days (10 per cent, brine) which should be 75 degrees Fahr. 

 The curd should never be allowed to get chilled, otherwise draining is 

 checked ; the nearer the temperature is to 65 degrees, the better. 



