3T4: THE dairyman's MAKtAL. 



pressure; after a short time a light pressure is made 

 upon the curd. When the cheese has sufficient consist- 

 ence it is removed from the hoop and bound with a cloth, 

 which is changed and tightened every day as the cheese 

 shrinks. It is turned and wiped daily. When the 

 crust is firm the cloth is removed and the surface of the 

 cheese is brushed twice a day for three months. It is 

 then placed in the curing-room, where it is kept to ripen 

 for a year or eighteen months. No salt is used in mak- 

 ing this cheese. A'eins of green and blue mold are 

 formed in the cheese by thrusting into it thin skewers 

 w^hich have been rubbed with some old cheese in which 

 the mold has been developed ; the mold spreads from 

 these places through the body of the cheese, giving it a 

 peculiai' marbled appearance. 



Sage Cheese is another kind that may be made in a 

 small dairy. This is also known as green cheese. For a 

 cheese of eight pounds two large haudfuls of green sage 

 and half as much parsley and marigold leaves are bruised 

 and infused over-night in a portion of new milk. The 

 colored milk is added to one-third of the milk to be 

 curdled, and this and the rest of the milk are curdled 

 separately. The curds are drained, scalded and broken 

 in the usual manner of the Cheddar system, and the 

 colored curd is then mixed, either evenly or in various 

 shapes and devices, with the other curd as it is placed in 

 the hoop. Much ingenuity is sometimes exercised in 

 forming these devices by means of appropriate cutters 

 and molds, and incorporating them with the white curd. 

 The cheese is pressed and cured in the usual manner. 

 Small green cheeses are made by bruising young sage 

 leaves aiid spinach leaves in equal parts in a mortar and 

 squeezing out the juice. The juice is added to the milk 

 before the rennet is mixed, and the curd being formed, 

 it is carefully broken very evenly, and put to press with 

 gentle pressure for five or six hours. It is salted twice a 



