28 CHEESE AND CHEESE-MAKING 



is removed in large thin slices into the moulds. 

 If the slices are thick the whey escapes with 

 greater difficulty. When the moulds are filled 

 the curd is left to drain, and in three to four 

 hours, perhaps more in colder weather, the whey 

 will have escaped and the curd have sunk into 

 the lower portion of the mould. In this case 

 the upper portion is removed, a mat is placed 

 over the lower portion, followed by a board, the 

 whole is rapidly inverted, the bottom mat and 

 board removed, and subsequently cleansed, when 

 the bottom of the cheese will be seen to be 

 marked by the straws. On the following 

 morning the same operation will take place 

 again, so that the cheese will be marked on 

 each side ; but with this turning the new mat 

 is placed so that the marks will be crossed, 

 causing a number of little points to appear on 

 the surface of the cheese, instead of lines. These 

 points will subsequently be covered with mould. 

 In a few hours the last turning takes place, and 

 again in from four to six hours the curd will be 

 sufficiently firm to stand alone ; the mould will 

 then be removed and the cheese fit to salt, this 

 being done with extremely fine salt distributed 



