SALTING AND DRYING CHEESE. 127 



boiling water, without soap, and dried in the sun after 

 every time of using. And here it may be noticed, that 

 coarse linen cloths are alone fit for use in the dairy. All 

 the dairy-vessels should be washed with such cloths, 

 instead of woollen ones, which are apt to leave an un- 

 pleasant smell. Wood or metal vessels should likewise 

 be rubbed with clean dry cloths after washing, and not 

 set to drip, in the same way as stone ware. 



Wheii the cheese is taken for the last time out of the 

 press, it is carried in the vat to the salting-tub, where 

 it is covered with brine, and allowed to stand several 

 days, being regularly turned once a day. The vat is 

 then taken out, and the cheese removed from it to a 

 salting-bench, where it stands for a week or ten days, 

 being carefully rubbed with salt every day during that 

 time. If it is of large size, a wooden hoop, or a fillet of 

 cloth, is put round it, to prevent it from cracking. After 

 it is supposed to be sufficiently salted, it is placed en 

 what is called the drying-bench, where it is allowed to 

 remain another week or ten days before it is removed to 

 the cheese-room. In the making of Cheshire cheese, the 

 salt is well mixed with the curd, and not merely rubbed 

 on the outside. 



The management of cheese in the cheese-room de- 

 pends upon the judgment or skill of the dairy-woman. 

 Repeated wipings and turnings of the cheese are ne- 

 cessary, and much caution as to the admission of the 

 air. A dry cold air is shut out as much as possible, to 

 prevent the cheese from cracking, but if the air be 

 close and moist the windows are thrown open, and a 

 thorough ventilation allowed. 



When cheeses are badly made, they are very apt to 

 burst. Any change in their proper shape after they are 

 taken out of the cheese-vat, is a sign of mischief going 

 on within j but if they can be prevented from bursting 

 open, a slight decay or mouldiness in the inside is not 

 considered an objection. In fact, this is sometimes pro- 

 duced artificially in rich cheeses, to please the palate of 



