FOKEIGN DAIRYING. 115 



every 6 gallons of milk. As a rule this is made on the 

 premises, several calves' stomachs being cured together, 

 for each of which a large spoonful of salt and 3 glasses of 

 water are used. In 1 or 2 hours, the coagulation is com- 

 plete, when the curd is hroken up and laid upon rushes 

 or a clean cloth. Before placing in the moulds, it is 

 necessary that the curd should he reduced to small 

 cubes no larger than lumps of sugar. After having been 

 left to drain for a quarter of an hour, the curd is placed 

 in the circular wooden moulds where it completely drains 

 .-and attains a proper consistence. This result can be 

 obtained in 3 or 4 hours if it is warmed, but the quality 

 of the cheese will be impaired. Moreover it must not be 

 left too long in the moulds 1 to 4 days, according to the 

 season of the year and temperature, being quite sufficient. 

 'The moulds are turned over one hour after the curd has 

 been placed in them, and this operation is repeated half-a- 

 dozen times before the cheeses are released. They are 

 salted with the hand and left for 4 or 5 days on inclined wood 

 or stone tables, and then taken to the hdloir, or market. 

 The hdloir is an apartment with windows let into opposite 

 walls, through which a current of air passes for the 

 purpose of desiccating the cheeses placed in them in various 

 stages upon the lath racks, which have been previously 

 covered with straw. In this place they are left for 15 

 to 30 days, and then taken to the cave, all the apertures 

 of which are closed, and uniform temperature kept. In conse- 

 quence of the gas given off from the cheese, the walls are 

 not made of brick or stone, but of mortar mixed with 

 chopped hay. The cheeses, placed on planks, are turned 

 twice weekly in winter, and three times weekly in summer, 

 'being slightly wetted each time with pure water, and salted 



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