CHEESE. 87 



machine, and are piled one above the other as the curd falls 

 down. A cloth is put over each vat when the breaking is 

 over, the curd is reversed in the cloth, put back into the 

 vat, covered up, and placed in the press for about three 

 quarters of an hour. After this, the cheese is taken out, 

 and a cloth wrung out of warm water is put on it. It is 

 again changed at two and at six o'clock, after which dry 

 cloths are put on it. Care is taken that the cheese fills the 

 vat properly. To accomplish this, the vats, at making up, 

 are filled rather full, and the edges of the cheese are pared 

 in the afternoon. Next morning the cheese is rubbed on 

 both sides with salt, and the same cloth is put on again. 

 On the third morning it is treated in a similar manner. 

 The cheese is put into the vat without a cloth on the 

 fourth morning, and a little salt is rubbed over it to keep it 

 from adhering to the wood. After the fourth morning, it 

 is reversed in the vat, without a cloth, each morning, until 

 the process is complete about the sixth or seventh 

 morning. 



Keevil's or other similar apparatus is now generally used, 

 by which a jacketed cheese tub of tin may be surrounded 

 by a stream of hot water ; and so the milk and whey retained 

 at any temperature that is required, without the necessity 

 of removing [large quantities of milk or whey to a boiler 

 every time of cheese-making for the purpose of being heated. 



Derbyshire Cheese-making does not differ materially 

 from that which obtains in Gloucestershire in making a 

 thick (double Gloucester) cheese. It is usual to make but 

 once a day, unless in very hot weather, when it may be 

 doubtful if the milk can be got cool and kept sweet during 

 the night, in which case cheese is made in the evening as 



