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therefore it muft be made thin ; as the thinner 

 a cheefe is, the lefs apt it is to rife. The 

 reafon is very fimple. When thin, it muft of 

 courfe contain lefs whey, which, when redun- 

 dant, produces fermentation. It may feem 

 unneceflaryto repeat^ that great caution muft be 

 ufed to prevent rifing. By putting milk toge- 

 ther very hot, and adding the runnet immedi- 

 ately, the whey v/ill become green^ drain away 

 much eafier, and moft probably prevent the 

 rising; but the cheefe by this management 

 runs the rilk of being poor. If you take the 

 curd, break it with your hand and knead it 

 into the cheefe-vat, the whey will drain from 

 the curd ; and by preffing the curd very hard 

 in the cheefe-vat you may in part, but not 

 totally, prevent the rifing. At the feafon this 

 cheefe is made, you may not perhaps have 

 any four milk : in that cafe you muft put the 

 milk hotter together. 



There is another fort of cheefe as ufeful and 



much more profitable than any of thofe before 

 mentioned, which is fkim-milk cheefe. The 

 m.ethod of making this is fimilar in all refpe6ts 

 to the mxthod already laid down for making Stil- 



t0i3 



