SOFT CHEESE MANUFACTURE 27 



so that air may penetrate beneath it. The 

 mould is in two pieces, the bottom having a rim 

 into which the upper portion fits. The object 

 of these two pieces is that the cheese may 

 be. conveniently turned, as we shall presently 

 see. 



In the process of manufacture, the milk is 

 strained into a ten-gallon tub, wood being used 

 to prevent loss of heat, and the rennet added at 

 a temperature of from 82 to 86 F. A little 

 practice will show the manufacturer which 

 temperature suits his milk best, and which to 

 adopt at different seasons of the year. The 

 curd should be fit to remove into the moulds 

 in four hours, the apartment in which the work 

 is performed being kept at from 60 to 62 F. 

 Great care must be exercised to set exactly 

 the quantity of milk required for the manu- 

 facture of a given number of cheeses, and, as 

 far as possible, each mould should be filled 

 equally. Before moulding, the boards must be 

 placed upon the draining-table, a dry, clean mat 

 being laid on each, with the moulds on the top. 

 The curd, which must be elastic, not sticking 

 to the finger or the thermometer when inserted, 



