332 THE COMPLETE GRAZIER. BOOK n. 



in the sides of the hoop with a steel skewer about twice the thickness 

 of an ordinary knitting-pin : the outside of the mould containing the 

 cheese must be washed with tepid water, and the drainer thoroughly 

 brushed and washed with hot water every morning. 



If the temperature has been kept uniformly at 65, and the turning 

 and skewering have been properly attended to, the cheese will be 

 ready for the binder about six days from making here again no 

 precise instructions can be given. The cheese should feel rather 

 elastic under pressure of the fingers ; it will also have left the sides of 

 the mould slightly, so that the latter easily slips off. When the maker 

 is satisfied the cheese is ready for the binder which is a piece of 

 calico as broad as the cheese is high, and an inch or two longer than 

 will encircle it the mould containing the cheese is placed on a table, 

 the mould is taken off, and the little holes in the sides of the cheese 

 are filled up by slowly drawing the flat side of a table-knife up and 

 down, applying a slight pressure in doing so, till the side of the 

 cheese is smooth and even. 



The binder is now tightly pinned around, and the mould, after 

 being thorough^ cleansed, is again placed over the cheese. The 

 next day this binder must be replaced by a clean one, the side of the 

 cheese being again rubbed over with the knife, and the mould replaced. 

 A clean binder must be put on every day, the mould being discarded 

 after the second day. In very drying weather a light covering must 

 be used for all cheeses in binders. 



On the first appearance of coat the knife must no longer be used. 

 In about six or eight days the binder will begin to have dry places 

 upon it, which is a sign the coat is beginning to form. To the eye it 

 will look like little white crinkled patches, but in a few days it will 

 spread all over the cheese, and the coat will then be fully formed. 

 The binder must be used until the coat is perfect. 



In very damp thundery weather "slip-cote" a soft greasy state of 

 the cheese, which will very soon be known by experience will form 

 instead of the true coat ; this must be scraped off with the knife as 

 soon as perceived, and the cheese removed to a cooler place. The 

 best place for the coating process is the setting-dair}', on shelves 

 placed along the wall, except in very hot weather, when a cool moist 

 room is best, with a temperature of about 55 F. The storing-room, 

 which at this time is not fully occupied, is a good place, if care is 

 taken to exclude the midday air. 



When the coat is fully formed the cheese must be taken to the 

 drying-room, and placed on deal shelves. It now only requires turning 

 every day, careful attention being paid to cleanliness and draughts. 

 The draught should be rather dry and free, but care must be taken 

 that it is not too free, or cracking of the coat will take place. This 

 latter must be studiously avoided, otherwise the small cheese-fly will 

 deposit its larva in the tiny cracks, and the cheese will be spoilt. The 

 coat should be kept in the same white state as when it came out of the 

 binder. If there is too much moisture in the atmosphere a black 

 mould will form on the coat. This should not be allowed ; more dry 



