256 SETTING THE CURD AND PRESSING. 



perties of the lead, combined with the lactic acid, are 

 sufficiently known. 



SETTING THE CURD AND PRESSING. The best 

 cheese, of course, is made in season, from the be- 

 ginning of May to Michaelmas, or in a favourable 

 autumn to mid-October. In the regular dairies, 

 particularly when the trade is encouraging, cheese is 

 made throughout the year ; but winter-made cheese is 

 inferior, and besides requires a longer time to ripen 

 for use. The cows, however, must be full fed during 

 the winter, and upon the most nourishing and succu- 

 lent food, at the head of which stand hay and carrots. 

 Indeed, under all circumstances, milch cows should 

 be equally full fed during winter as summer, if 

 the view be to obtain the greatest possible profit 

 from them. Where twenty-five cows are kept, a 

 cheese of sixty pounds weight may be made daily, 

 from May to the end of July. 



The milk placed for setting the curd should be of 

 the temperature of 85 to 90 degrees of heat ; if from 

 cows fed upon poor clays, it will require the highest 

 temperature. Some dairymen heat the milk, which, 

 being too often burnt at the bottom of the pot, it 

 is generally held preferable to acquire the requisite 

 warmth by the addition of boiling water, the 

 quantity of which is regulated by the use of the 

 thermometer. The admixture of water is said to 

 accelerate the effect of the rennet in the coagulation 

 of the milk. 



RENNET. The article in common use, as rennet, 

 or for the purpose of coagulating the onilk, is the 



