42 CHEESE AND CHEESE-MAKING 



divided into two parts, the upper portion fitting 

 into the rim at the head of the lower portion, 

 and being removed when the curd sinks. Before 

 filling, the mould is lined with a strainer cloth. 

 In commencing, the bottom of the mould is 

 covered with a thin layer of the warm morning's 

 curd. Above this is placed a layer of the curd 

 of the previous evening, followed again by 

 another layer of warm curd, and so on until 

 the top is reached, care being taken that the 

 warm curd covers the entire surface of the 

 cheese. The prime object, as I believe, of thus 

 alternating the two different kinds of curd is 

 that the mould is enabled to grow in the inter- 

 stices which are formed, inasmuch as the warm 

 and cold curds never unite in the same close, 

 homogeneous manner as is the case where the 

 curd is all made from one lot of milk, and is 

 all of one temperature. 



MOULD-RIPENING. In different countries 

 different methods are followed for the pro- 

 duction of the mould. For example, in that 

 part of France where the famous Roquefort 

 cheese is produced from the milk of the ewe, 

 the makers do not rely absolutely upon its 



