CHEESE-MAKING. 1 07 



muslin. Otherwise it may be put first into a linen bag, and 

 hung up to drain ; later on it may be put under a light pressure, 

 and then put into the perforated, muslin-lined moulds. In a 

 few days' time it is ripe, in summer, and begins to develop blue 

 mould on the surface ; a few more days, and it becomes a prey 

 to butyric rancidity. In winter it is longer ripening, and will, 

 of course, keep longer. 



FIG. 23. THE "GLEED" PRESS, FOR SOFT CHEESE. 

 (Dairy Supply Company.) 



Cream cheese is at once a relish, a rich food, and a delicacy, 

 and many people would buy it if they could. But it is rarely 

 to be seen in shops, in many parts of the country, and the 

 trade in it seems to be shy and irregular. Were the demand 

 for it encouraged until it became strong and general, dairying 

 would have another strong string to its bow. 



The same may be said of " soft cheese," made from ordinary 

 curd. The difficulty is to get our people to fancy it. 



