(JIIEE.SE. 



and in the defrree of heat given to 

 the curd in dillerunt parts of the pro- 

 cess. Gruyere cheese is entirely 

 made from new milk, and Parmesan 

 fcom skimmed milk. In the first no- 

 thing is aiUied to give flavour ; in the 

 latter saflYon gives both colour and 

 flavour : the process in both is ex- 

 actly similar. A large caldron in 

 the shape of a bell, capable of hold- 

 ing from 60 to 120 gallons of milk, 

 hangs from an iron crane over a 

 hearth where a wood fire is made. 

 The milk, having been strained, is 

 put into this caldron, and heated to 

 nearly blood heat (95^ to 100-). It 

 is then turned ofT the fire, and some 

 rennet, prepared as stated above, is 

 intimately mixed with the warm nulk 

 by stirring it with a flat wooden 

 skimming dish, which is turned round 

 in the milk. A cloth is then laid over 

 the caldron, and in half an hour, more 

 or less, the coagulum is formed. 

 This is ascertained by pressing the 

 skimming dish on the surface, w^hen 

 the whey will appear on the part 

 pressed. If it is longer than an hour 

 m coagulating, the milk has been too 

 cool, or the rennet not strong enough. 

 The weather has a great influence on 

 the process of the dairy, and there is 

 much yet to be learned by accurate 

 observations with meteorological in- 

 struments. When the curd is prop 

 erly formed, it is cut horizontally in 

 thin slices by the same skimming 

 ladle. Each slice, as it is taken ofi^ 

 is placed along the side of the cal- 

 dron which is nearest to the opera- 

 tor ; by this means every portion of 

 the curd rises successively to the 

 surface, and is sliced thin. The 

 whole is then well stirred, and the 

 caldron replaced over the fire. Along 

 stafl", with a small knob of hard wood 

 at the end, and which has smaller 

 cross pieces or sticks passed through 

 holes in it at right angles to each 

 other near the end, is now used to 

 stir and break the curd, and the heat 

 is raised to about 135\ The caldron 

 is again swung off the fire, and the 

 curd is stirred with the staff, which 

 is moved round with a regular rota- 

 tory motion. Alter stirring in this 



manner nearly an hour, the curd is 

 found divided into small dies about 

 the size of a pea, which feel elastic 

 and rather tough under the finger. 

 The whey, of which a portion is re- 

 moved occasionally, now floats at 

 top, and the curd is collected in the 

 bottom by giving a very rapid rota- 

 tory motion to the contents of the 

 caldron by means of the staff. A 

 cloth is now introduced into the bot- 

 tom, and all the curd collected over 

 it ; it is raised by the four corners, 

 and laid on an instrument like a small 

 ladder, which is placed across the 

 mouth of the caldron. The whey 

 runs out through the cloth, which is 

 a common cheese-cloth woven with 

 wide interstices ; and the curd in the 

 cloth is placed in a shape or hoop 

 made of a slip of wood four inches 

 and a half wide, the two ends of 

 which lie over each other, so that 

 the diameter can be increased or 

 lessened. A cord fixed to one end 

 of the hoop is passed with a loop over 

 hoops on the outer surface of the 

 other eud, and prevents the ring from 

 opening more than is required. The 

 curd is pressed into this ring with the 

 hands, and the ends of the cloth are 

 folded over it. A round board, two 

 inches thick, and strengthened by 

 cross pieces nailed on it, is placed 

 over the curd, and the press let down 

 upon it. 



The cheese-press is a simple long 

 board or frame forming a lever, load- 

 ed at one end and moving in a frame 

 at the other.; it is lifted up by an- 

 other lever connected with it, and let 

 down on a strong stick, which stands 

 with its end on the centre of the 

 board last mentioned. The weight 

 is thus easily removed or replaced. 

 The hoop containing the cheese is 

 placed on a similar board, and from 

 it the table of the press slopes to- 

 wards a wooden trough, which re- 

 ceives the whey as it runs out. In 

 an hour after this the curd is ex- 

 amined ; the edges, which are press- 

 ed over the ring, are pared off, and 

 the parings are put on the centre of 

 the cheese ; a fresh cloth is substi- 

 tuted, and the whole cheese is turned. 



