FINAL PRESSING. 227 



The whey being of a green colour is the indication of 

 a perfect make ; but if white, it is a sign of imperfect 

 coagulation, and that the cheese will be sweet and of 

 inferior quality. The curd being fully consolidated 

 is put into several separate vessels, and again broken 

 with the hand, as small as possible ; salt is then 

 added and intimately mixed with it ; and it is often 

 the practice to over-salt poor and inferior cheese 

 in order to impart to it some semblance of strength 

 and relish. 



PRESSING. Breaking and salting finished, a cloth 

 is spread over the vat, which is pierced with holes, 

 in bottom and sides, to facilitate the escape of every 

 remaining drop of whey, and when the cheeses are 

 large they may be pierced with iron skewers for the 

 same purpose. A smooth round board is then laid 

 over the covered vats, which is usually filled to the 

 height of one inch above the brim, least the curd 

 should shrink below its sides. The whole is then 

 put into the press for two hours, when the cheese 

 being withdrawn is put into a tub of scalding whey 

 for an hour or two, to harden its coat, which is sup- 

 posed to render it more fit to stand a sea voyage, 

 but is apt to render cheese tough and horny coated, 

 thence scalding is better omitted with such as is in- 

 tended for home consumption. In small dairies, 

 having no press, the substitute is a broad hoop, 

 open at top and bottom, perforated with holes, and 

 placed upon a board also perforated. The hoop 

 being filled with curd and another board placed 

 upon it, a moderate but adequate weight may be 

 laid thereon to press the cheese, which should be 



L6 



