HOT AND COLD WATER. 341 



somewhat broken up, when it is allowed to stand three 

 or four minutes at rest. It is then gently and constantly 

 stirred again, with the ladle or the hands, and broken. 

 By too active stirring one gets more whey than cheese, 

 and very quick stirring must be avoided. The whey is 

 then allowed to stand some time, by which the curdled 

 cheese particles collect, and the whey appears on the 

 surface, and can be taken off and poured into a tub 

 made for the purpose. To the mass still remaining in 

 the kettle, which is now almost all cheesy matter, as 

 much hot water is added as is sufficient to warm it prop 

 erly. The addition of hot water must be made with 

 discretion, however, and must not exceed, a certain 

 amount, which can be learned only by practice. The 

 more we add, the drier will the cheese become after a 

 while ; and, though it may keep the better, and be better 

 for transportation, the taste is unquestionably injured by 

 it. The cold-made cheese is far more liable to injury 

 from keeping, but is much richer and more palatable, 

 on which account the best is generally eaten fresh. The 

 quantity of hot water to be added for warming the milk 

 must therefore be determined somewhat by the disposi 

 tion to be made of the cheese. 



When the hot water has stood, say half an hour, on 

 the curd, it is taken off and poured into the whey. The 

 curd is now properly brought together by the hands or 

 a ladle, and again thoroughly worked and broken. After 

 standing at rest a short time, the water and whey are 

 turned off again, as completely as possible, in the whey- 

 tub. The mass of curd still remaining in the vat, now 

 called wrongel, is cut up into small pieces, which are 

 very carefully worked over, and then pressed into the 

 wooden cheese-mould. In order to get a very fine sep- 

 aration of the curd, only a small quantity is taken at once 

 from the vat, which is rubbed in the hands, and then 

 29* 



