CHEESE. 125 



in this manner for two or three days, the operation will be 

 complete. The cheese may then be kept in a warm place 

 for some time to dry, and ultimately placed in the store-room 

 for preservation." 



In some of the English districts, the dairy-women, on tak- 

 ing the cheese out of the press, put it in a vessel with hot 

 whey, where it remains, an hour or two to harden the rind, 

 when it is wiped dry, cooled, and returned to the vat, which 

 has been previously wiped dry, to be pressed again. If the 

 cheese has been made in the morning, which is the usual 

 time, it is again taken out of the vat, and a fresh dry cloth 

 is wrapped around it, and the cheese is turned and replaced ; 

 what was formerly the upper becoming now the under side. 

 For two days it is turned in the vat, and put into clean 

 cloths twice each day, when it is finally removed. The 

 salting is now undertaken. The cheese is carried to the 

 salting-house and placed in the vat in a tub, which is partly 

 filled with brine. Here the cheese remains for several days, 

 being regularly turned at least once every day. The vat is 

 then removed and the cheese placed on the salting-bench, 

 where it remains for eight or ten days, salt being daily 

 rubbed over the whole cheese. If the cheese is of large size, 

 it is common to secure it with a wooden hoop or fillet of 

 cloth, to prevent cracks and rents. When supposed to be 

 sufficiently salted, it is washed in warm water or whey, and, 

 when well dried with a cloth, put on the drying-bench, where 

 it remains a week or ten days before it is finally deposited 

 in the cheese-chamber. 



The management of this cheese-room is regulated by the 

 weather and the judgment of the dairy-woman. If the air 

 be moist and close, fresh air is admitted, but if cold and dry, 

 the room is kept closed. In about ten days, or according to 

 the space of time between the washings, the cheeses arc 

 cleaned by being washed and scraped. 

 11* 



