. DAIRY PRODUCTS. 209 



instead of water for preparing rennet. The rennet must be 

 well stirred into the milk, and the surface of the milk gently 

 stirred until it just begins to curdle (to prevent any cream from , 

 rising,) which should be in about fifteen minutes. In ab™t 

 one hour the milk should be thoroughly coagulated and ready 

 to be cut, coarsely at first, then left to settle and then be cut 

 very fine. If this is nicely done and at the right time, the 

 whey will be and remain of a deep green color, showing that 

 no cream has passed into the whey. The temperature should 

 then be raised gradually to one hundred and four degrees, 

 stirring it gently while it is being heated, and after to keep it 

 from packing. A gang knife or some sharp instrument ought 

 to be used for cutting, and the cheese never should be broken 

 or squeezed with the hands, as this will diminish the quantity 

 and injure the quality. An old lady used to often remark that, 

 " a long scald was just as good as a short boil." Tins might 

 not be true in boiling dinner, but it is certainly better in making 

 cheese. 



If the cheese is to be exported or kept through warm weather, 

 the curd should remain until the whey becomes slightly acid, 

 which will make a firm cheese, and prevent fermentation from 

 taking place afterwards. 



After the curd has been sufficiently cooked, it should be 

 cooled to about ninety-four degrees, then drained, and salted 

 with three pounds of salt to one hundred pounds of cheese. 

 Some use three pounds of salt to one thousand pounds of milk ; 

 but, as eight pounds of milk in October will make as much 

 cheese as ten and a half in April, or nine and a half in June, 

 judgment is necessary in salting. Cheese sent to market green 

 requires less salt. After the cheese has been pressed two or three 

 hours, it should be turned, and bandaged with light, firm, 

 bleached cloth, then remain in the press until the next day. 

 The place for curing should be dry and airy, of an even tem- 

 perature, and not too warm. The size of cheese should be 

 suited to the market to which they are sent, the depth about 

 half the diameter ; but, whatever size or shape is adopted, they 

 should be uniform. 



Whey-oil is best for rubbing cheese, and but just enough used 

 to prevent them from cracking. Some markets require coloring 

 on the inside ; and a preparation of anatto is used for this piir- 

 27* 



