40 CHEESE AND CHEESE-MAKING 



numbers of small farmers who have no dairies 

 worthy the name, add the rennet to the milk 

 just as it comes from the cow, so that the 

 temperature may vary from 90 up to 93. 

 Again, the rennet generally used in Italy 

 is a filthy preparation which is, practically 

 speaking, the macerated stomach of the calf, 

 the actual animal matter itself. A portion of 

 this material is placed in a piece of cloth and 

 dipped with the left hand into the milk, the 

 right hand the while squeezing it in order that 

 the extract which exudes may be mixed with 

 the milk, which is subsequently stirred. In 

 Italy the curd, when fit for cutting or breaking, 

 is gently broken with an instrument called a 

 paumdrilo : the operation lasting about a 

 quarter of an hour. The whey is gradually 

 expelled until the curd is fit to be hung up 

 in a cloth on to a hook in the ceiling, and 

 there left until the following morning. It 

 is essential that the apartment in which it 

 hangs should be at least 60, but not 

 more than 65 F. If higher, it may become 

 too dry; if lower, tco heavy, the whey 

 not leaving it properly. Naturally, however, 



