FOEEIGN DAIRYING. 125 



being covered with a cloth. The curd is next taken out, 

 and laid upon reed mats, called glottes, where it is left to 

 drain for a short time. The square moulds, made of ash or 

 beech, are then filled with curd and placed upon the same 

 mats until drainage is complete, these being turned several 

 times during the half hour following the operation, and 

 many more times during the clay. After being continually 

 placed upon fresh dry mats of a similar kind, in 48 hours, 

 the cheeses are taken from the mould, and salted with fine 

 dry white salt. One side is salted in the morning and the 

 other in the evening, only a small quantity of salt being 

 used. They are then taken to the sechoir, or drying-room, 

 and placed upon long shelves suspended from the ceiling. 

 This apartment is aired or ventilated, as described above. 

 The cheeses remain equi- distant from one another for 2 

 or 3 days, and are turned only once a day, and when 

 dry they are carried to the ripening cave or cellar, and laid 

 close to each other in boxes, this close proximity being 

 supposed to assist their ripening. Great care must, how- 

 ever, be exercised : they must be frequently examined, and 

 turned over every 2 days, and afterwards stood upright, 

 and finally flat one upon the top of the other. They 

 remain from 3 to 4 months in this apartment, according 

 to their size and quality ; the richest remaining for a less 

 period than the poorest, and if these are small and thin, 

 15 to 20 days is often sufficient to perfect them. Poor 

 cheeses which are kept for a long period, . sometimes 

 become too hard, when they are enveloped in a cloth 

 damped with whey, this process making them more tender. 

 A well-made Pont 1'fiveque cheese retains its qualities 

 for a year, and even two years if properly taken care of; 

 but it must be prevented from coming into contact with 



