90 THE DAIRY OF THE FARM. 



is to be turned over very quickly: its own weight is a 

 sufficient pressure. Keep turning it every two or three 

 hours, and two or three times the next day. It is to be 

 kept in the vat three or four days, according to the 

 firmness of it. When taken out, a thin piece of calico is 

 to be dipped in boiling water, and wrung out, and then to 

 be pinned tightly round the cheese. This cloth remains 

 on it until it is thoroughly dry. The cheese should be 

 turned twice a day : it does not require any more salt than 

 that which is put in with the curd. There is a great deal 

 of trouble with this kind of cheese ; from the constant 

 dampness of the skin it is apt to get fly-blown maggots 

 are the result and the cheese is destroyed. 



Of other English makes we merely refer to Bath, truckle, 

 and sage cheese. 



Truckle Cheese. Truckle cheeses are made in vats from 

 6 to 9 inches deep, and about 9 inches across. When the 

 vat is about half full a small tablespoonful of fine salt 

 should be put into the middle of the cheese, and well rubbed 

 into the curd, taking care that it does not spread to the 

 outside, which would cause it to separate, and be of injury 

 to the cheese. In making truckle cheeses the curd should 

 be quite sweet, thoroughly crumbled, and made as dry as 

 possible before filling the vats, and it should be pressed very 

 firmly in with the hands, and allowed to remain in the press 

 four or five days turning them every day, and salting them 

 three times. Truckle cheeses are better for being kept 12 

 months. They are in some dairies made throughout the 

 whole season. There is, however, a risk, under ordinary 

 management, of their bulging and heaving during the ex- 

 treme heat of the summer owing to fermentation ; and this 



