DAIRYING INTERESTS. 199 



recognised, and more pains to secure this end are taken in 

 putting up buildings for dairy purposes. 



Points in Cheese-making. When the salt is added 

 and thoroughly intermixed, a clean cloth wrung out of 

 warm water is placed inside the cheese vat to prevent the 

 curd adhering and the almost powdered curd is pressed in 

 by hand firmly, putting a rounded top of curd on, bringing 

 the ends of the cloth over all, and fastening them into the 

 edges of the vat with a block. Experience, and the size 

 of the hoop, show how much curd is required, to make 

 a desired weight of cheese, after it is pressed. In some 

 dairies, before the cheese is removed from the press, it is 

 put under pressure with a cloth wrung out of nearly 

 boiling water, to give toughness to the skin. It is then 

 removed to the cheese-room, and turned daily for a 

 fortnight or three weeks, and afterwards at longer 

 intervals. 



Digestive Cheese. There are several means of 

 securing a soft and rapidly-curing cheese, all of which 

 combine not only to make a cheese soon ripe, and 

 believed to be more digestive ; but then it does not keep. 

 These conditions are less heat, less acid, less salt, and more 

 rennet. The secrets of cheese making are in the proper use and 

 degree of these several agents. And also to produce a firm, 

 flaky, but not crumbly, sweet flavoured article, that will 

 improve at least for a year, and melt in the mouth like 

 butter, leaving a clean sweet taste on the palate. Such a 

 cheese is not likely to be fit for use in much less than 

 sixty days. A good deal of judgment may also be 

 exercised in the size of cheese made. For instance, a 

 Cheddar, or whole milk cheese for family use, weighing 

 about 61b., is coming into great favour in the Sydney 

 market. 



Special Cheese. Where small quantities of specially 

 rich cheese are made, extra cream is added to the milk 

 before warming; coagulating is followed as in other systems 

 of working. A favourite plan is to set the new cheese 

 before the fire, and, by frequently turning, it sets with no 

 other pressure than the weight of the curd. Early next 

 morning it receives a dry cloth. At this time, should the 



