370 



THE DATRYMAIT S MAl^UAL. 



on the mat to press the cream into the shape of the 

 mold, where it remains until it has become set to the 

 shape, which is in two or three hours. The cheese is 

 marked on the top and bottom by the rushes of the mats, 

 which give it a corrugated appearance (figure 81). It is 

 fit for use as soon as it is set. When sent to market it 

 is not removed from the molds until it is sold for use. 

 No salt is used in the preparation ; this is added as it is 

 eaten. The ordinary price of this cheese is the same as 

 that of the best butter. When made for home use, and 

 eaten fresh, it is a choice delicacy. It is sparingly made 

 in the yiciuity of New York, and sent to market wrapped 



Fig. 82.— DRAi^ncxG table. 



in tinfoil. In making these cheeses it is best to thicken 

 the cream by scalding the milk after it has stood in the 

 pans for twelve hours. The pans are set on a stove until 

 the cream *^ crinkles," when they are returned to the 

 shelves. In twelve hours more the cream is quite thick 

 and is ready to go into the molds. 



Pot Cheese. — The simplest form of domestic cheese 

 is the " pot cheese." This is made of curd from sour 

 skimmed milk gradually heated to 100 degrees, when the 

 whey separates. The curd is dipped into a square of 

 thin muslin gathered into a loose bag and hung up on a 

 convenient hook or to a peg purposely placed in a hole 

 made for it near the edge of the draining table (figure 



