22S THE CHEESE-ROOM MANAGEMENT. 



turned twice a day, until sufficiently firm. On re- 

 moving the cheese from the vat, it should be wiped 

 dry, and when cool wrapped in a clean dry linen 

 cloth of a fine texture, and afterwards pressed 

 during six or eight hours. 



The cheeses being turned, are taken to the SALT- 

 ING-ROOM, and rubbed on both sides with salt, and 

 wrapped in a fresh dry cloth, finer than either of 

 the preceding, which change in the degrees of fine- 

 ness in the cloths is used to the end that, the least 

 possible impression may be made on the coats of the 

 cheese. Pressing again, and for the last time, takes 

 place for twelve or fourteen hours. Should any pro- 

 jecting edges remain, they are to be pared off smooth, 

 and the cheeses being laid upon a dry board are 

 turned daily. Cheese after been pressed and perfect- 

 ed, should be kept warm, until it have gone through 

 its sweat, and become as dry and stiff as can be ex- 

 pected ; since that state of firmness is not only for- 

 warded by warmth, but also the ripeness and rich- 

 ness of the cheese. 



The CHEESE-ROOM or LOFT, should be dry and 

 well ventilated, but hard and soft cheeses should 

 not be deposited together in the same room, since 

 the moisture of the latter will be imparted to the 

 hard cheeses, occasion them to soften, and their 

 coats to become thick and ill coloured. On the con- 

 trary, when cheeses become too hard, whether from 

 scalding or other cause, the practice is to heap five 

 or six cheeses, one upon another in a warm room, 

 which can be ventilated, and to turn them daily. 

 Moist cheeses set on edge, are apt to warp, and get 



