344 EFFECT OF GREAT HEAT. 



day, when, if no more mites appear, they are stopped 

 up with other cheese. But, if they still appear, some 

 pounded pepper is put into the holes, which destroys 

 them. Rotten or moist spots on the cheese are treated 

 in the same way, but very deep holes have to be made 

 into the cheese, and it is best to cover them with 

 buckwheat-meal, when they dry up very quickly. 



In very hot weather it sometimes happens that tho 

 cheese swells up and begins to ferment. Then it is laid 

 on the cleanly-scoured pavement of the cheese-room, 

 where it is cooler ; or, as many do, pierced pretty deeply 

 with holes with a knitting-needle, which often helps it. 

 With the decrease of the great heat of the sun, the 

 swelling also ceases. The cheese is not injured except 

 in appearance, the taste being improved. But, if the 

 swelling is very considerable, it makes the cheese hol- 

 low. If the milk and cheese dishes are not very cleanly 

 washed and rinsed out, the cheese gets a wrinkled crust, 

 and begins to ferment. 



Sweet milk cheese, three or four months old, is turned 

 and aired only once a week in dry weather. Many 

 cheese-makers also sprinkle the cheeses daily, for a week 

 or two after they are fourteen days old, with beer and 

 vinegar, or with vinegar in which saffron has been 

 extracted, by which it gets not only a beautiful yellow 

 color, but is also protected from flies. 



THE USE OF THE WHEY OF SWEET MILK CHEESE. 

 On what remains of the milk devoted to the making of 

 sweet milk cheese in the manner above described, or the 

 whey which runs off in the pressing of the cheese, 

 there forms, after it has stood a few days, a fine creamy 

 skin, which is carefully taken off with a wooden spoon, 

 put in a clean jar, and stirred from time to time. This 

 cream is collected to make butter, and it can be done 

 once a week. This butter-whey is healthful and good, 



