CHEESE MAKIi^G. 



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placed on the shelves (figure 93). Here they are turned 

 every two days for three weeks, and exposed to currents 

 of air, which are made to flow in various directions by 



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means of movable window frames, seen in the engraving. 

 The cheeses are thus aired in turn, until all have been 

 equally exposed to the currents. They are then removed 

 to a second dry house {sechoir), where they are more ex- 



