144 THE DAIRY OF THE FARM. 



the cloth changed four times during the day, in order that 

 the whey may be completely pressed out or absorbed. It 

 is taken out of the mould the next day and laid upon 

 a clean cloth and left to dry and ripen, being turned and 

 the cloth changed every second day. 



Schabzieger. This cheese, which is famous in some 

 parts of Switzerland, is chiefly made from the albuminous 

 portions of the milk called sere, and also from the curd of 

 skimmed milk ; and strange to say, the more completely the 

 milk is skimmed the more successful is the manufacture of 

 the cheese. The milk is heated until boiling point, when 

 a quantity of cold butter-milk is added, little by little. 

 Next a small quantity of azi a prepared sour butter- 

 milk is added, and the mixture removed from the fire. 

 Coagulation will now have taken place, and the mass 

 is stirred with a large spoon, and after being allowed 

 to stand for a short time the solid portion is taken out and 

 placed in boxes prepared for the purpose, pressed, and then 

 subjected to a heat of 60 F. in order to start fermentation. 

 This is but the beginning of the manufacture, for it is 

 allowed to ferment for some weeks, when the cheese is 

 ground and salted, and a small portion of herb named 

 Melilotus coerulea which is finely pulverised, added, to impart 

 the well-known flavour of the zieger. The cheese is now 

 beaten, and made up into very small conical shapes. It is 

 estimated that 30 Ibs. of skim-milk make 3 J Ibs. of schab- 

 zieger, which is not eaten as is ordinary cheese, but mixed 

 with butter, and spread upon bread. 



