132 THE DAIRY OF THE FARM. 



upon which they stand, when they are taken to the drying- 

 room, and remain sometimes for a considerable period. 

 Occasionally the Limhurg is sold fresh, but it may be kept 

 until thoroughly ripe, at the end of two or three months, 

 when it obtains a higher price. 100 litres of milk (22 gal- 

 lons) usually make 8 kilogrammes (about 18 Ibs.) of cheese. 



The Hartz Ease is made from skimmed sour milk at a 

 temperature of 90 F., the whey being completely separated 

 from the curd by the process. At the end of a few hours 

 the curd is dipped out of the vat and placed on a similar 

 table to that used for the Limburg, but in addition 

 it is pressed by weights which are put upon the top of 

 each cheese. In a short time the curd is then placed in 

 a mixing tub and salted at the rate of 1 ounce to 3 pounds. 

 It is then ground, worked, and once more placed in the 

 moulds upon the table. They are again slightly pressed, 

 and then taken out of the moulds and put upon the shelves 

 of the cheese-room to dry, being turned at first twice a day, 

 and afterwards once only. They are then taken to the 

 curing- cellar; but unlike the French, who encourage a 

 growth of fungus, this is destroyed as rapidly as it 

 appears, by being brushed off. 



Backsteiu There are a variety of systems by which 

 this cheese is made, although they do not differ much ; but 

 it is manufactured either from skim or half- skimmed milk 

 at a similar temperature to the Limburg, being also con- 

 verted into curd in the same period of time. After setting, 

 instead of being immediately placed on the cheese-table, it 

 is cut up into cubes to allow the whey to drain, and 

 afterwards again cut into cubes for the same purpose. It 



