124 CHEESE. 



enough to make a cheese, it is put into milk-vessels till enough 

 is obtained. When the cheese is to be made, the cream is 

 skimmed off, and part of the milk is taken and heated over 

 the fire to that degree, that, on being returned to the mass, 

 will raise it to about 90. The cream which was removed 

 is either thoroughly mixed with the heated milk, or it is 

 added to the general mass, after the heated milk has been re- 

 turned. While yet warm, a quantity of rennet is mixed 

 with it, and coagulation soon takes place. The curd being 

 formed, it is cut with a wooden spoon, or cheese-knife, to 

 allow the whey to escape, and the curd is subjected to gentle 

 pressure, while the whey is removed with a wooden spoon. 

 It is now lifted by one of the mentioned articles (spatula or 

 spoon) into a sieve, or vat with holes, where it is repeatedly 

 cut, pressed by the hand, and broken, until it no longer gives 

 out any serous matter. Finally, after being cut very small by 

 the cheese-knife, and a quantity of salt, in the proportion of 

 about half an ounce to a pound of cheese, being mixed with 

 it, it is wrapped in a piece of cloth, put into a small wooden 

 vessel, with circular holes at the side and bottom, and placed 

 in the cheese-press ; but frequently the salt is not applied un- 

 til the cheese has been compressed." 



The time which is allowed for the cheese to remain in 

 press, is regulated by the richness of the cheese, and the 

 amount of previous manipulation which has been bestowed, 

 very rich cheese requiring comparatively but little pressure. 



" But," says Professor Low, " in ordinary cases, the 

 cheese, being wrapped in a cloth, and put into its vat, with a 

 board above it to fit the vat, remains in the press from one 

 to two hours. It is then taken out, wrapped in fresh cloth, 

 and replaced in the cheese-vat ; and then the salt, if it has 

 not been previously applied, is rubbed over the surface. It 

 may then be taken out every five or six hours, the cloth be- 

 ing changed, and the salting repeated. After being pressed 



