128 THE DAIRY OF THE FARM. 



every operation is observed. The second and third 

 qualities of these cheeses can also he made from un- 

 skimmed cow's-milk, while good cheeses may he manu- 

 factured by adding to the goat's milk 25 per cent, of milk 

 from the cow. It is questionable, however, whether we in 

 this country can make so tasty an article in the absence of 

 the peculiar and exceptional pasturage cultivated by the 

 French farmers of the district in which this cheese is 

 made. 



St. Remy The milk and rennet are put together for 

 the manufacture of this cheese at a temperature of 95 F. : 

 10 to 12 grammes a third or a little over a third of an 

 ounce of rennet being used for every 100 litres of milk. 

 If the milk is not set direct from the cow, it must be 

 warmed until it reaches the required temperature. St. Remy 

 cheese is sometimes made from mixed milk, and sometimes 

 from new milk, according to the system of the maker. 

 The curd is usually formed in from 20 to 25 minutes; 

 but if at the end of this time it is not fit for use, a small 

 additional quantity of rennet is added, without re-warming 

 the milk. When firm it is cut into pieces with a utensil 

 made for the purpose to assist the separation, and it is 

 then left for half-an-hour, after which the whey is removed 

 and the curd placed in the moulds, which are allowed to 

 stand upon a sloping table until late in the afternoon, or 

 6 or 7 hours from the time of commencing the work, when 

 they are turned and left to drain until the next morning. 

 They are then salted for the first time, and again turned 

 and left for 24 hours. Next day they are again slightly 

 salted, and when fairly dry are placed upon small plates or 

 dishes, and stood upon shelves and turned 2 or 3 times 



