308 THE DAIRY. 



gone. In some of the finer and richer cheeses, the pressure is very slight, and 

 in some few cases, the cheese press is entirely dispensed with. But in ordi- 

 nary cases, the cheese being wrapped in a cloth, and put into its vat with a 

 board above it to fit the vat, remains in the press from one to two hours. It 

 is then taken out, broken again by the hand, wrapped in fresh cloth, and re- 

 placed in the cheese-vat; and sometimes it is not broken but merely reversed. 

 It may then be taken out every five or six hours and the cloth changed. After 

 being pressed in this manner for two or three days, the operation will be com- 

 plete. The cheese may then be kept in a warm place until dry, and ultimate- 

 ly placed in the store-room for preservation. 



The, management ofso:ne is, when the making and salting 

 is completed, a cloth is to be spread over the cheese vat, the 

 broken curd is to be neatly packed into it, the whole well 

 covered by a clean cloth. A smooth round board, as before 

 described, is then laid over the vat, the vat being usually filled 

 to the height of about an inch above the brine, the object of 

 which is to prevent the curd sinking below it, when the whey 

 is squeezed out. It is then placed in the press, and as it is 

 essential that every particle of whey should be expressed, iron 

 skewers, about eighteen inches in length, prepared for the pur- 

 pose, are thrust into the cheese through the holes in the lower 

 part of the vat, by which means the passage of the whey is 

 greatly facilitated. In two hours the cheese is taken out, and 

 immediately placed in a vessel of warm or hot whey, (not 

 boiling,) where it remains for an hour or two for the purpose 

 of hardening the surface or skin of the cheese. 



When the cheese has remained for a sufficient time in the 

 warm whey, it is removed, carefully wiped until dry with a 

 towel, and when cold, neatly enveloped in a fine cloth, and 

 again submitted to the pressing process for six or eight hours. 

 It is now turned a second time, taken to the salting-room, 

 where it is rubbed on each side with salt after which it is 

 wrapped in a dry cloth of a much finer texture than either of 

 the cloths before used, and is again pressed for twelve or four- 

 teen hours. If any edges remain they are paired off; the 

 cheese is then placed upon a cheese shelf, where it is to be 

 turned every day. In the salting-room, cheese, says PARKIN- 

 SON, should be kept warm until it has had a sweat, or has be- 

 come regularly dry or somewhat stiff as it is a proper degree 

 of warmth that ripens cheese, improves its colour, and causes 

 it when cut to have a flaxy appearance, which is the surest 

 sign of superior excellence. 



The management of the cheese-room requires much care 

 and attention. After the cheeses have passed through the dif- 

 ferent processes, and the salting and drying are completed, 

 they are deposited in the cheese or store-room, which should 

 be airy and dry. The hard and soft cheeses ought not to be 

 kept in the same room. The dairyman should bear in mind 



