FOREIGN DAIRYING. 143 



that it is either perfected or spoiled, for if the temperature 

 is too low, it becomes hard and solid, and, if too high, it 

 swells and large holes are formed within. If, however, the 

 maker tests each cheese with his finger daily, there is 

 little fear of any being spoiled. 



Gruyere. Gruyere in Switzerland is a half-fat cheese, 

 the evening's milk being skimmed and then added to the 

 milk of the morning, the latter being heated to a tempera- 

 ture of 110 F. before the addition of the evening's milk, 

 so that the mean temperature of the mixture is about 

 93 F. before the rennet is added. The system of adding 

 rennet is controlled by a simple experiment which the 

 maker employs, adding 1 spoonful to 3 spoonfuls of milk 

 before the bulk of the milk is touched. If this minute 

 quantity sets in 60 to 80 seconds, all well and good, and he 

 is satisfied of the strength of the rennet. As a general 

 rule, the proportion is 1 part rennet to 140 parts of milk. 

 When set, the curd is cut, as in the case of the Emmen- 

 thaler. The remainder of the system of manufacture very 

 much resembles that described above. A hundred pounds 

 of milk usually make 8 to 11 Ibs. of Emmenthaler cheese, 

 or 5 Ibs. to 6 Ibs. of the poorer Gruyere. 



Vaclierin. The Vacherin cheese is chiefly made in 

 Canton Fribourg. New milk is heated to a temperature of 

 100 to 104 F., and after the curd has set, it is gently 

 divided with a net made for the purpose, and left for an 

 hour, when the whey will be found at the top of the vessel. 

 This is then baled out and the curd placed in a mould, in 

 which it is left to drain for 15 minutes, being wrapped in 

 a cloth and slightly pressed. The cheese is turned, and 



