88 THE BOOK OF CHEESE 



These show the changes hour by hour in the heat relation 

 during the making process of a series of widely known 

 forms, each of which is chosen as typical. In some of 

 these forms, heat is applied but once to bring the milk 

 to the renneting temperature typical for the variety. 

 Subsequent manipulations are accompanied by a steady 

 fall in temperature. In other forms, the curd when 

 solid is specially heated or " cooked " to bring about 

 the changes characteristic of the variety. These con- 

 trasts are clearly brought out by the graphs which rep- 

 resent practices well recognized for the varieties. The 

 detailed process for these groups is considered in suc- 

 ceeding chapters. 



