288 THE ox. 



is to cut the curd quickly, and in all directions, with a knife. 

 A common table-knife will suffice ; but it is better that it be 

 formed of several blades, at the distance of an inch from one 

 another. On dividing the curd, the whey rapidly exudes and 

 rises to the surface, and the curd subsides to the bottom. 

 As soon as this has taken place, the whey is to be rapidly 

 removed. This is done partly by pouring it off, and partly 

 by baling it out with wooden bowls, although it might be 

 better done by a syphon. The subdivision of the curd with 

 the knife at the same time is continued, and when all the 

 whey that can be separated in this manner is removed, the 

 curd is taken out and placed on a long sieve, and permitted 

 to drain. When the whey by these means has been drained 

 to the utmost, the curd is placed on a board, or in a perforated 

 vat. It is then minutely comminuted and compressed by the 

 hands ; and this manipulation is continued so long as any 

 whey can be expressed. 



The curd is then to be subjected to the action of the cheese- 

 press, in order that it may be consolidated, and that all the 

 further serous matter may be expressed. To this end it is 

 pressed into the mould, which is a wooden vessel of the size 

 and shape of the cheese to be made, formed generally by the 

 turning-lathe out of a solid block of wood, and furnished with 

 a thick separate top, of a size sufficient to fit the interior of 

 the mould. A linen cloth, to be folded round the cheese, is 

 put into the mould ; and the comminuted curd is heaped into 

 the cloth, which is covered over it, and the whole is put 

 under the press. The curd remains in the press for an hour 

 or two ; when it is taken out, wrapped in a fresh cloth, and 

 replaced in the press. After this it is taken out every six 

 hours, or oftener, the same operations being repeated. In 

 three days, or more, according to the degree of previous ma- 

 nipulation, the operation will be completed. The pressure 

 on the curd should have been gradually increased from about 

 60 Ib. to 300 lb., or more. 



The cheese has now to be removed to a warm apartment. 



