PRODUCTION OF BUTTER AND CHEESE. 299 



the cheese does not press well ; the whey being retained, it oozes out through holes or cracks, 

 into which the fly will deposit its eggs, and hence leaky cheeses are infested with maggots ; 

 these, when found should be cut out, and the place filled with a mixture of lime and butter or 

 tallow, and covered with cloth. Hot weather demands and requires the closest attention to 

 the cheese and cheese room. 



The secret of making rich cheese lies in the preservation of the cream in the curd, for the 

 cream of the milk is not coagulated by the rennet, and hence it is liable to be forced out in 

 breaking up the curd ; the whey should be observed, to learn whether the cream is lost or not ; 

 if found upon the whey it should be skimmed off, and used for dressing the cheese. The 

 practice of skimming the night's milk in the morning is right, as it would be lost if left in the 

 milk. Neither would it be of any use to add cream. It is estimated that milk which will 

 make one pound of butter will make two pounds of cheese, hence it takes six or seven pounds 

 of milk to make a pound of cheese. 



