200 AUSTRALIAN AGRICULTURE. 



weather be cool, the hoop containing the cheese is again 

 warmed before the fire. Changing again takes place at 

 ten o'clock, and also at two, and if everything has gone on 

 well (the condition is indicated by a uniform yellow colour 

 and an elastic feel to the touch), it should be ready to take 

 from the hoop that afternoon. Some makers find that 

 twelve or even twenty-four hours tend to mature this rich 

 cheese better; and, perhaps, for larger sizes this latter 

 course may be advisable. 



Cheese by Evaporation. This process is in favour in 

 Canada. The water is evaporated down to the cheese 

 standard, without adding rennet. The sugar is thus 

 incorporated with the casein and butter. Salting, pressing, 

 and curing are followed as for other cheese. 



Cream and Skim-Milk Cheese. For soft cream cheese 

 mix two pints of milk and one pint of cream ; raise the 

 temperature to 86 degrees, mix three to six drops of 

 Hanson's rennet to each pint. Stir all the time in one 

 direction, and put the mass in a draining bag for twelve 

 hours (or eighteen, as the case may be) ; after six hours, 

 shift the outer curd inside and the inner curd outside; then 

 hang up again for the remainder of the time, to let the whey 

 drain off. Then put this luscious cheese into little shapes 

 lined with paper. 



For Skimmed-Milk Cheese. A large vat is heated by 

 steam. The milk is raised to 94 degrees. Add the 

 colouring matter (Hansen's annatto). The colouring is 

 dissolved in water for cheese, and in oil for butter ; stir 

 well, and then let the mass coagulate ; next cut it in 

 cube-shaped pieces with a curd knife, up and down and 

 across ; then drain off the whey, and put the curd in the 

 mill and grind into small pieces like grain ; then put it into a 

 cheese hoop (lined with muslin) and press. This cheese 

 ripens best in a temperature of 60 degrees. Fit to eat in 

 about two months. 



Floating Curd in Cheese-making. This is troublesome 

 at times, and especially when cows take to eating bush 

 trees, rank weeds in swamps, and other rubbish. It is a 

 result of unhealthy ferment, and to deal with it the curd is 

 broken as finely as possible, gradually adding salt while the 



