SOFT CHEESE MANUFACTURE 33 



small, deep cylinders, the inside diameter being 

 equal to the diameter of the cheese. They are 

 perforated, and are placed close together on an 

 inclined draining-table upon large mats. A 

 hundred and fifty pounds of the milk used, 

 which, by the bye, was of high quality, produced 

 three dozen cheeses ; the 36 moulds were, there- 

 fore, nearly filled with the curd of the morning. 

 In the afternoon the curd had sunk more than 

 half-way down the moulds, which were again 

 filled to the brim with the curd of the evening. 

 On the following day, the curd having become 

 partially firm by drainage, each mould was in- 

 verted on fresh mats. This is a somewhat delicate 

 operation, and skill is only acquired by practice. 

 Turning continues until the cheeses are firm 

 enough for the moulds to be removed. They 

 were then salted alternately on each side and 

 placed in batches upon clean mats, which were 

 laid upon boards made for the purpose, and left 

 upon shelves which were fixed above the draining- 

 table. Here they were regularly turned until the 

 white mould commenced to grow, when they 



were taken to the sechoir or drying-room. In 



D 



