West Country Cheeses. 31 



the result might be a white whey and loss of fat, which 

 will reduce the quality of the cheese. It should be cut as 

 evenly as possible into small cubes about the size of peas. 

 (When the curd is not cut evenly, swelling or puffing in the 

 cheese during the ripening process often results, for though 

 the smaller pieces of curd have lost their whey the larger 

 ones are still partially charged, which causes fermentation.) 

 The curd is then stirred until it is fairly firm, which will take 

 nearly one hour (the proper time the maker will soon 

 ascertain by experience). It is then allowed to settle for a 

 few minutes and the whey run off. The colour of the whey 

 is an index to the success of the first process of cheese-making. 

 It should be clear and of a greenish tint. If it is white, and 

 there is any curd in it, it is an indication that the cheese has 

 been robbed of a part of its most valuable constituent. The 

 curd is then taken out of the tub into cheese cloths, tied up, 

 and allowed to drain for an hour, when it is broken up with 

 the hand, put into the vats, and allowed to stand again for two 

 hours before being put into the press. Only a slight pressure 

 is put on for the first two hours, when the cheese is taken out 

 of vat, turned, and put back into the same wet cloth, carefully 

 arranged to avoid creases, and then pressed heavily to 15 cwt. 

 The next day the cheese is turned and salted on both sides 

 twice ; should the cheese be more than 10 lb. it will require 

 more salt. 4 oz. of salt will be found sufficient for a cheese 

 of 8 lb., or \ oz. to each pound of cheese. Half the quantity is 

 rubbed on morning and evening of second day. The cheeses are 

 pressed altogether for three days, using a clean dry cloth after 

 first time of turning. The cloths should be put on straight so 

 as not to mark the cheese and spoil its appearance for market. 

 When taken out of the press they are put in the cheese room 

 on a wooden table or shelf, and turned twice a day for the first 

 week, and the turning should continue once a day until the 

 cheese is disposed of. They are ready for sale from a fortnight 

 to three weeks, but with proper management they will keep 

 and improve for several months. The cheese room should be 

 kept at a temperature of 65*^ to 70*^ F. A little draught is good, 

 but not too much dry air, as this will certainly crack the cheese. 

 All. utensils and cloths used in the making of cheese ought to 

 be washed in cold water first, to get rid of all the curds, and 

 then with hot water. The production of good cheese depends 

 first and foremost upon clean utensils, upon pure water, abso- 

 lute freedom of the pastures from such strongly-flavoured 

 herbs as garlic, &c. Suitable dairy equipment is also essential. 

 However plain the dairy ])uilding may be, it should be <\vy and 

 well ventilated and provided with a hard-faced floor, absolutely 

 without drains or any kind of recess in wliich milk, whey, or 



