138 AGRICULTURE. 



cumstance of still greater importance, but of less 

 difficulty, is that of determining the character of 

 the rennet. If this emit any strong or disagreeable 

 odour, it is bad, and should not be employed, as it 

 will infallibly communicate to the curd its own of- 

 fensive qualities. 



As soon as the curd is separated, it must be bro- 

 ken into pieces, so that the serum, which is now col- 

 lected into little cells, may have the means of es- 

 caping. By this operation the curd is reduced to a 

 paste, which acquires coherency as fast as the fluid 

 is separated from it. This paste is now put into 

 moulds, and compressed until a farther portion of 

 the moisture is expelled. When this effect is pro- 

 duced the curd is again divided, squeezed by the 

 hand, replaced in the moulds, and subjected to heavy 

 weights, which expel the last remaining drops of 

 the whey. If the weather be warm, the cheeses 

 will swell and cavities appear on their surfaces ; 

 an effect of the disengagement of air, which is the 

 sign of interior fermentation, and the signal for re- 

 moving the cheeses to the drying room, and begin- 

 ning the application of salt to their surfaces and 

 sides. This application must be continued daily, 

 and the cheeses be turned as often, so that the salt 

 be equally distributed throughout them. If they 

 present a dry surface, they should be wetted with 

 salted whey ; and if a frothy appearance, they should 

 be carefully wiped and the outer rind scraped with 

 a blunt knife. They will soon acquire the neces- 

 sary hardness and the proper colour.* 



In these operations we have described the mode 

 of making cheeses deprived of their serosity by 

 compression only. "What we have yet to say ap- 

 plies to those in the making of which fire is a ne- 

 cessary agent. The milk destined for these is 



* The Italians employ saffron, and the English the bixa, to 

 colour their cheeses. These are only expedients to make net* 

 cheese pass for old in the market. 



