MAKING THE CHEESE. IOI 



higher temperature, but it will be at the expense 

 of the quality. 



Square hoops which mark the cheese into pound 

 and half-pound blocks may be used instead of the 

 circular hoop, if the maker prefers this style. Owing 

 to the large surface exposed, it is very important to 

 coat these cheese, or ripen them in a cool, moist 

 atmosphere to prevent drying. It is somewhat diffi- 

 cult to secure the blocks of correct weight owing to 

 the variation in curds. 



