380 THE 



immediately after being drawn is strained into crocks and 

 treated with rennet. The crocks are then placed in 

 boxes, which are covered with woolen cloth. After having 

 stood forty-eight hours the crocks are emptied into a 

 basket lined with a clean white cloth, and standing over 

 a trough to drain. x\fter twelve hours the corners of 

 the cloth are folded closely over the curds, which thus 

 enveloped are placed within a press and left for twelve 

 hours. They are then put into a strong linen cloth, in 

 which they are thoroughly kneaded and rubljed in every 

 part until the caseous and buttery jDarts are perfectly 

 mixed and made into a homogeneous paste. If this paste 

 is too soft the cloth is changed until the surplus moisture 

 is withdrawn. If it is too hard and dry more curds are 

 added from that of the next milking (which is now drain- 

 ing). The mold, which is open at both ends, is then 

 rather more than filled with the paste. It is held upright 

 over a table with the left hand, while the top is patted 

 down with the palm of the right hand so as to completely 

 fill the whole mold. The surplus is then cut away, and 

 the little cheese is pushed out from the mold. 



The cheese, after molding, is dusted on the two ends 

 with very fine and dry salt, that accidentally remaining on 

 the hands being sufiBcient for salting the sides. It is 

 then stood on a board, not touching its neighbors, and 

 left to drain for twenty-four hours. The cheeses of this 

 making are then carried to the store-room, where they 

 are laid on their beds of clean straw (on shelves), being 

 placed in uniform rows crosswise of the straw, and lying 

 about the distance of their diapieter from eacli otlicr. 

 Two days later they are turned, each one being rolled half 

 way over; this brings them on to dry places in the straw. 

 Three days later they are turned up on end and stood on 

 tlie space between tlie original rows. After five days 

 they are reversed and placed on their other ends, and 

 here they stand five days longer. They are now six- 



