( 166 } 
as often, so that the salt be equally distributed 
throughout them. If they present a dry surface; 
they should be wetted with salted whey, and if a 
frothy appearance, they should be carefully wiped 
and the outer rind scraped with a blunt knife. They 
will soon acquire the necessary hardness and = 
proper color.(1) 
In these operations We have described the mode of 
making cheeses deprived of their serosity, by com- 
pression only. What we have yet to say, applies to 
those, in the making of which, fire is a necessary 
agent. ‘The milk, destined for these, is placed in a 
boiler and on a moderate fire; the rennet is then ap- 
plied and the milk stirred without interruption. The 
moment the action of the rennet becomes apparent, 
the boiler is taken from the fire and the contents left 
undisturbed. A coagulation soon takes place, when 
a portion of the serum must be removed, and the re- 
maining portion be left to boil the curd, which is seen 
floating in distinct parcels or lumps. The boiler must 
now be replaced on the fire, and the mass be continu: 
ally stirred, until the curd takes a degree of cohe- 
rency. When this effect is produced the boiling is 
complete, and the curds, collected into masses, are 
taken from the serum and committed to moulds, The 
press is now employed and the salt applied, as in the 
preceding directions. During three weeks, or a 
month, the moulds are gently and gradually tight- 
ened, and so soon as a superabundant moisture ap-~ 
(1) The Italians employ safron, and the English the bixa, to color their. chee$es-. 
These are only expedients to make 9 cheese pass for old in the market. 
