( 165 jy 
ter of indifference, If too much be used, the curd 
will remain in parcels, without consistency, and alto= 
gether deprived of the cream of the milk. If, on the 
other hand, the quantity employed be too small, the 
separation of the curd from the serum will not be 
complete. The exact quantity necessary is an af- 
fair of experience, which only a number of trials on 
different portions of milk, enables one to regulate and 
adjust. <A circumstance of still greater importance,’ 
but of less difficulty, is that of determining the cha- 
racter of the rennet. If this emit any strong or dis- 
agreeable odor, it is bad, and should not be employ- 
ed; as it will infallibly communicate to the curd its 
own offensive qualities. 
' As soon as the curd is separated, it must be baad 
into pieces, so that the serum, which is now collect- 
ed into little cells, may have the means of escaping. 
By this operation the curd: is reduced to a paste, 
which acquires coherency as fastas the fluid is sepa- 
rated from it. This paste is now put into moulds 
and compressed until a farther portion of the mois- 
ture isexpelled. When this effect is produced, the 
curd is again divided, squeezed by the hand, repla< 
ced in the moulds and subjected to heavy weights, 
which expel the last remaining drops of the whey. If 
the weather be warm, the cheeses will swell and ca- 
vities appear on their surfaces—an. effect of the dis- 
engagement of air, which is the sign of interior fer- 
mentation, and the signal for removing the cheeses to 
the drying room, and beginning the application. of 
salt to their surfaces and sides: This application 
must be continued daily, and the cheeses be turned 
