DAIRYING 173 



more even. Next gather up the corners of 

 the cloth, leaving one corner to wrap round, 

 at first quite loosely. Tighten it a little in 

 about fifteen minutes, and again at the end of 

 the next fifteen minutes. Cut the curd again 

 in the centre and leave for fifteen minutes. 

 Then tighten the cloth and turn the curd 

 over, leaving it for twenty minutes. If 

 necessary the curd must be cut and the cloth 

 tightened once more ; leave for ten minutes ; 

 after which it ought to be ready to fill into 

 moulds. When filling moulds lose no time, 

 being careful to fill the corners well. After 

 filling, the cheeses should be turned over two 

 or three times about every five minutes. 

 Next day scrape the edges with a knife and 

 salt the top, the day after turn over and salt 

 on the other side. The sides must also be 

 well salted. They should be ripe in about 

 six weeks. 



In working up a market for these cheeses, 

 it would be advisable to make several varieties 

 to start with, until it is ascertained which 



