MII MMI{\. 



Mm oi -Cm i- si-;. The temperature of 



new or entire milk, when the rennet is added, should ho r.-i 

 t .ilnni! !:> !'. ; that of skimmed milk need not bo quite so 

 high. If tin.- milk ho warmer the curd is hard and tough, if 

 it and difficult to obtain free from the whey. 

 When the former happens to be the case, a portion of the first 

 \\h<>\ -that sej.arates may betaken out into another vessel, 

 allowed to. cool, and then poured in again. If it prove to 

 have been too cold, hot milk or water may be added to it; or 

 a \"ssel containing hot water may be put into it before the 

 CM idling commences ; or the first portion of whey that sepa- 

 rates m -iy be heated and poured again upon the curd. The 

 quality of the cheese, however, will always be more or less 

 ted when it happens to be necessary to adopt any of these 

 remedies. To make the best cheese, the true temperature 

 should always be attained as nearly as possible, before the 

 rennet is added. 



Mode in which the milk is warmed. If, as is the case in 

 seme daries, the milk be warmed in an iron pot upon the naked 

 fire, great care must be taken that it is not singed or jire- 

 fangcd. A very slight inattention may cause this to be the 

 case, and the taste of the cheese is sure to be more or less 

 atli-cted by it. In Cheshire the milk is put into a large tin 

 pail, which is plunged into a boiler of hot water, and frequently 

 stirred till it is raised to the proper temperature. In large 

 dair\ establishments, however, the safest method is to ha\< ;i 

 pot with u double bottom, consisting oi' one pot within ano- 

 ther, aiier the manner of a glue pot; tin 4 space helwcen the 

 two being tilled with water. The lire applied beneath thus 

 ads only upon the water, and can never, by any ordinary 

 noglort, do injury to the milk. It is desirable in this healing, 

 not to raise the temperature higher than is necessary, as a 

 great heat is apt to give tin oiliness to the fatty matter of tin- 

 milk. 



T/ie lime during which the curd stands is also of importance. 

 It should he broken up as soon as the milk is fully coagulated. 

 The longer it stands alter this the harder and tougher it will 

 become. 



The quality of the rennet is of much importance not only in 

 regard to the certainty of the coagulation, but also to the fla- 

 vor of the cheese. In some parts of Cheshire, as we have 

 seen, it is usual to take a piece of the dried membrane and 

 stoop it overnight with a little salt for the ensuing morning's 

 milk. It is thus sure to be fresh and sweet if the dried maw 



