26 CHEESE AND CHEESE-MAKING 



The draining-table should be made with a slight 

 fall to the front, on the edge of which should 

 be a narrow channel to carry off the whey ; 

 wooden tables are usually covered with metal, 

 but slate or brick-built stands faced with cement 

 are still better. In either case the whey is 

 enabled to run by gravitation into the channel, 

 and is carried by the same force into a receptacle 

 made for the purpose. The floor of the dairy 

 should be of smooth hard cement laid on concrete, 

 and the walls either of glazed bricks or smooth- 

 faced Parian cement kept washed with lime. The 

 utensils necessary are round wooden tubs with 

 lids, stools on which to stand them preferably 

 with rollers on the legs a large metal skimmer 

 without perforations, a thermometer, a rennet 

 measure, moulds made of tinned iron the exact 

 diameter of the cheese to be made, boards made 

 of seasoned wood so that they will not shrink, 

 and sufficiently large to place the cheeses upon, 

 mats made either of rush or fine rye-straw and 

 large enough to cover the moulds, a salt-dredger, 

 and some round osier plaques or plates, called by 

 the French clayettes. The plate is intended for 

 the cheese to rest upon instead of a plain board, 



