FOREIGN DAIRYING. 139 



The Parmesan, or Formaygio di Grana, cheese is very 

 largely made in Italy. In its manufacture the milk is 

 heated, according to its condition and age, from 77 to 

 86 F., although this is somewhat guess-work, for the dis- 

 tinction is invariably made by hand. The rennet is then 

 added in the proportion of a ounce to 500 gallons. This 

 rennet is dissolved by using a pestle in small wooden uten- 

 sils made for the purpose, and filtering it through fine 

 sieves, through which it oozes into the milk vat. The curd, 

 having formed, is broken with a utensil called a rotilla, a 

 disc being at the bottom end. The working is continued for 

 forty minutes, with intervals every now and then, that the 

 curd may be consolidated but not hardened. When the whey 

 is removed, \ an ounce of saffron is added to the contents of 

 the vat per 80 gallons. The pan containing the curd is next 

 placed upon the fire and heated for nearly an hour up to a 

 temperature of 112 F., being stirred during the time with 

 the utensil named above. When the curd has broken up into 

 minute particles it is removed from the fire and a quantity 

 of the cold whey, which had been drained off, is added to 

 the mixture to assist the curd in forming in a mass at the 

 bottom, where it is gathered and squeezed with the disc of 

 the rotilla. It is then loosened and drawn to the surface, 

 where it is collected in a cheese cloth, and lifted out into a 

 mould and there left in its wet state for an hour. After 

 this it is placed in a box made of beech and bound with 

 hoops. A cloth is placed over it, and a wooden follower, 

 upon the top of which heavy weights are laid. In this 

 state the whey is pressed out ; but, after a few hours, it is 

 again dipped in the whey, but returned to the mould after 

 being enveloped in buckram, this, by means of the pres- 

 sure, giving the cheese the peculiar print which is always 



