THE PRINCIPLES OF CHEESE-MAKING 5 



the milk a great deal depends. The period of 

 the formation of the curd varies in accordance 

 with the variety of the cheese produced. In the 

 manufacture of soft cheese it is prolonged, some- 

 times for a considerable period ; in the manufac- 

 ture of pressed cheese it is usually short. The 

 period of coagulation is influenced by the quality 

 of the milk, the condition at the time the rennet 

 is added, its temperature, and the strength and 

 quantity of the rennet employed. The curd 

 produced in a short time is elastic and compara- 

 tively firm ; that produced after a prolonged 

 period of coagulation is tender, it will scarcely 

 bear cutting, and it parts with its fat, which is 

 carried off in the whey unless it is very carefully 

 handled. Thus it will be recognized that mel- 

 lowness in cheese is obtained in different ways, 

 but without sufficient moisture we can have no 

 mellowness. Hence, if too large a quantity of 

 rennet is used, if too much acidity is developed, 

 or if the temperature is raised too high, the 

 whey may be so rapidly and so completely 

 expelled, that an insufficient amount of water 

 will remain, either for the purpose of produc- 

 ing the necessary mellow condition, or even of 



