142 THE DAIRY OF THE FARM. 



Ibs. of milk, this rennet however heing specially prepared 

 by each maker. At the expiration of from 20 to 40 

 minutes, the curd has become firm and gelatinous, and 

 manipulation then commenees. In the first place it is cut 

 .through slowly and regularly with a wooden knife called a 

 sabre de bois which reaches to the bottom of the kettle. 

 It is then left for a short time for the whey to divide from 

 the curd, and afterwards heated afresh to a much higher 

 temperature before it is again cut up. The breaking of the 

 curd continues for some time, until at last it is entirely 

 disunited from the whey, gets harder, and formed into 

 small grains. The operator then takes a large cloth, 

 stretches a metal band across one end, and this he dips to 

 the very bottom of the kettle beneath the curd, which is 

 ingeniously gathered into the cloth. The metal band is 

 then disengaged, the four corners of the cloth affixed to a 

 hook suspended over the vat, and the whole is immediately 

 swung across and dropped into the centre of a huge gruyere 

 hoop which is placed upon a table. Here it is worked into 

 shape, cleverly covered with dry cloths, the hoop pulled 

 tightly, and the cheese well bound within it. It is then 

 placed in the cheese press, where it remains for about three 

 hours, a pressure of eighteen pounds being devoted to each 

 pound of cheese. After this, it is taken out and provided 

 with clean cloths and again pressed, the changing of the 

 cloths taking place four, five, and even six times during the 

 day. The next morning the cheese is again taken out and 

 placed upon a table for salting, being first well scraped or 

 pared. The salt is laid upon the surface, and well brushed 

 in with a brush provided for the purpose, about 4 Ibs. of 

 salt being used for 100 Ibs. of cheese. It is then taken 

 to the cheese-room and placed upon a shelf, and here it is 



