FOKEIGN DAIRYING. 119 



largely consumed by the poorer classes. The milk is co- 

 agulated in vessels holding about 12 quarts, the rennet 

 being added when the temperature is about 90 F. The 

 pans are left from 36 to 48 hours, after which the curd is 

 deposited in cloths which are hung to drain over square 

 forms, the corners of the cloths being fixed to the corners 

 of the moulds. It is next put into a dry cloth and slightly 

 pressed for 9 hours or more if the whey is not extracted. 

 It being now tolerably solid, it is placed in small cylindrical 

 moulds, which give it its shape, salted at the ends, placed 

 on planks in rows, and carried to the perfecting or ripening 

 cellar. In a few days a white mould appears, and it is then 

 ready for the market as a new cheese. If this is to be com- 

 plete it remains much longer and is regularly turned. One 

 pound of milk is estimated to make a cheese, so that as a 

 gallon will make ten, and the poorest cheeses realise a penny 

 each, the maker does remarkably well with his milk. Natu- 

 rally the prices vary according to the quality, some makers 

 preferring to add cream to the milk, while others use skim 

 milk only. There are a variety of ways of manufacturing 

 these white cheeses, whether they are to be ripened or not. 

 In some cases a mould is used which resembles a small box 

 about 3 inches high by 4 inches square, holes being pierced 

 in the sides. In other cases a similar box is used, which 

 stands upon four legs ; and in others again a heart-shaped 

 wicker frame is adopted, or a round mould of wood in which 

 holes are similarly pierced. The curd of skim milk is used 

 in several forms for the manufacture of fresh soft cheeses, 

 and is even sold in its new state for that purpose. In some 

 cases where it has been made at a temperature of 80 F., it 

 is mixed with a small quantity of cream, and when the two 

 are thoroughly amalgamated the mixture is put into small 



