in mallng Chejhire Cheefe. 233 



fiderablv. tougher than when the milk has been fet cooler to- 

 gether than vifiial, or when too Httle lleep has been uTed. 

 In the latter cafe, the curd is exceedingly tender: and, when 

 that fo happens, a part of tlie whey is taken out of the cheefe- 

 tub, and heated as much as may be thought fuffieient to give 

 to the curd, when mixed with iT, a proper degree of tough- 

 nefs. In an hour and a half, as mentioned before, if all goes 

 on well, the coagulation will be formed. This point is deter- 

 mined by gently preffing the furface of the milk with the 

 back of the hand. 



Breahhig dozun the Cur J, Gathering, &c. 



Tf the milk has been fet together very warm, the curd, as 

 before obferved, will be tirm : in this cafe, the ufual mode is 

 to take a common cafe knife, and make incifions acrofs it to 

 the full depth of ihe knife's bla^c, at the diifance of about 

 one inch ; and again crofsways in the fame manner, the in- 

 cifions interfeiting each other at right angles. The whey 

 rifing through theie incifions is of a tine pale-green colour. 

 The chetfe-maker and two affidanls then proceed to break 

 the curd 5 this is performed by their repeatedly putting their 

 hands down into the tub, the cheefe-makcr with the fkim- 

 niing-didi in one hand breaking every part of it as they catch 

 it, raiting the curd from the bottom, and ftill breaking it. 

 This pari of the bufinefs is continued till the whole is broken 

 luiiformly fmall : it generally takes up about forty minutes, 

 and the curd is then left covered over with a cloth for about 

 half an hour to fublide. If the milk has been fet cool together, 

 the curd, as before mentioned, will be much n-.orc tender, 

 the wliey will not be fo green, but rather of a milky appear- 

 ance. The cheefe-maker in this cafe, inftead of the knife, 

 has recourfc to the ikimniiug-difii, the edge of which ilid 

 liolds perpendicular to the furface of the whey in the tuh, 

 and dips it gently an inch or two into the curd, turning it 

 over, until the whole furface is thus turned. The breakintj 

 then proceeds as before ; but a cautious and gentle mode of 

 doing it is more neceli'ary than in the former calc. Rather 

 more time, of cuurfe, is ncceH'ary for breaking; down a cold 

 than a hot cheefe ; but when lullic^iently broken, it is covered 

 over, and left to fubfidc as before. After (landing about halt 

 an hour, as much whey is taken out of the tub into the brals 

 pans as conveniently may be, without taking any of the curd 

 with it. 'Ihe bottom of the tub is now fet rather a tilt, the 

 curd is collected to the upper fide of it, a board is introduced 

 of a femicircular form to lit loofelv one-half of the tub's bot- 

 tom. This boiid is placed on the curd, and a 60 lb. weight 



upon 



