DAIRYING 165 



enough whey to barely, cover it, till .18 to 

 .19 of acid is developed, when the whey may 

 be withdrawn and the curd left to drain. 



About an hour before vatting, it should 

 be cut up, in good sized pieces, and turned 

 over now and again to facilitate drainage. It 

 may be vatted when the acidity has reached 

 . 2% The amount of curd from fourteen 



J /O 



gallons of milk is about 24 Ibs. When 

 putting into the mould, the large pieces 

 should be placed in the centre, so as to 

 encourage the growth of the mould in 

 ripening. Salt is added in the proportion of 

 i oz. to 4 Ibs. It stands for three hours 

 after vatting without any pressure at all, 

 when it should be turned and placed in press, 

 and left there overnight with about 2 cwts. 

 pressure. Next morning the cheese should 

 be taken out, turned, and put back till about 

 midday, when it is finally removed from 

 press and bandaged. A circular bandage all 

 in one piece is used. The whey from the 

 cheese soaks into the bandage, sticking it 



