CHEESE MAKING. • 367 



is changed the second day and again on the third day. 

 The mold is placed on a bench in which a small groove is 

 cut to carry off the whey which drains from the press. 

 After three days' pressure the cheese is taken from the 

 press, bandaged, and turned daily for several days. It 

 should be kept in a room or dry cellar where the tem- 

 perature is not more than sixty-five degrees. At the 

 end of three months the cheese is ready for use, but 

 may be kept in a cool place for several months longer 

 without deterioration. To keep out the cheese maggot 

 the cheeses may be wrapped iu oiled paper, being first 

 covered with melted beef suet well rubbed into the crust. 

 The maggot is the larvae of a small fly which lays its 

 eggs in cheese. Small cheeses may be made in this 

 method by adding the curd of one day's making to that 

 of the next day, and even a third day's curd may be 

 grafted on to the second day's make. All that is re- 

 quired is to slightly break up the surface of the cheese 

 as it lies in the press and add the new curd to it in the 

 mold and apply the pressure. One hundred pounds of 

 milk (48 quarts) will make about ten pounds of cheese. 

 Skimmed milk makes a very good cheese if care-is 

 taken not to overheat the milk, nor to use rennet too 

 freely, nor to leave the curd to become too distinctly 

 acid in the vat. For a small cheese all the material re- 

 quired consists of a cedar tub of the proper size, a. low 

 bench or table, and a lever or screw press of the simplest 

 construction. 



Still smaller cheeses may be made as follows: The 

 fresh sweet milk is curdled by the liquid rennet made 

 by steeping a fresh or dry salted stomach of a 3^onng 

 unweaned calf or lamb iu a quart of clear strained 

 brine for three weeks. Of this liquid rennet one table- 

 spoonful is enough for forty quarts of milk, and one 

 teaspoonful for twelve or thirteen quarts. Too much 

 rennet wdll make the curd hard ; and as this kind of 



