Ch. XXXVII.] ON CHEESE. 433 



When quite freed from the whey, and the curd has acquired a little 

 consistence, it is then cut with the cheese-knife — gently at first, and 

 more minutely as it hardens ; after which it is put into the drainer 

 (which is a square vessel with small holes in the bottom, and a cover 

 to fit inside), on which the lid is placed, with a cloth thrown over it, 

 and a slight pressure — say from three to four stones weight, according 

 to the quantity of curd — being laid on, it is allowed to stand from 

 fifteen to twenty minutes, or half an hour. It is then cut into pieces 

 of two inches square ; the whey is again discharged ; and the weight, 

 being doubled, is replaced. This process of cutting it smaller every 

 half hour, and increasing the weight, until the pressure is upwards of 

 100 lbs., is continued for three or four hours. It is then cut very small, 

 and minutely salted ; half an ounce of salt, or at the most thirteen 

 ounces to twenty-four pounds English, being sufficient. 



A clean cheese-cloth rinced in warm water and wrung out, being- 

 then placed in the chessart, the curd is put into it, and a half hundred 

 weight laid on it for an hour. It is then put under a press of two 

 hundred weight, where it remains during an hour and a half; after 

 ^vhich it is taken out, and a fresh cloth being placed in the chessart, 

 the cheese is turned upside down, and laid, with increased weight, 

 under the press during the whole night. Next morning, and during 

 the three or four days which it must remain in the press, it is daily 

 turned repeatedly, dry cloths being each time used, and the weight is 

 gradually increased until the pressure amounts to at least a ton. 



When ultimately taken from the press, the cheeses are generally 

 kept during a week or ten days in the farmer's kitchen, where they are 

 turned three or four times every day, and rubbed with a dry cloth. 

 They are then removed to the store-room, which should be in a cool 

 exposure, between damp and dry, without ihe sun being allowed to 

 shine upon them, or yet a great current of air admitted : this gradual 

 mode of ripening being found essential to prevent the fermentation 

 and heaving of the cheese, as well as the cracking of the rind ; but 

 attention must be paid to rub them with a dry cloth, and turn them 

 daily for a month or two, and twice every week afterwards. 

 The following shows at one view the manner of making it : — 



Date Quarts Tempera- Time of Tempera- Weight of the 



of of ture wlicn coming ture of the cheese when 



making. milk. set. into cuid. whey. 3 months old. 



June 15. 136 98° 1 hour. 90° 27\ lbs. 



Thus assuming that five quarts of milk produce one pound of cheese : a 

 calculation which is supported by several other experiments made upon the 

 milk of Ayrshire cows * ; though, in Mr. Hayward's extensive dairy in 

 Gloucestershire, a mixed breed of a cross between the Gloucester and the 

 Alderney with a Durham bull, are stated to produce 112 lbs. of double- 

 Gloucester for every 100 gallons — or about 1 lb. of cheese for 3^ quarts of 



underneath. The tub is then let down to stand a little : after which it is turned one- 

 fourth round, and another collection emptied off: thus, by turninj^ the tub a fourth 

 round every time, it is found to part from the curd more pure and quickly. — Trans, of 

 the Highland Soe. N. S. vol. i. pp. 341 and 315. 



* Report upon Dairy Management, in the Trans, of the Highland See. N. S. vol. i. — 

 This, however, assumes the stone to be county or Ayrshire weight, which is 16 lbs. of 

 24 oz. each ; and it is much to be regretteil that the Scotch writers on agriculture do 

 not always reduce their provincial weights — of which there are three in use — to the 

 common standard. 



VOL. II. 2 F 



