GORGONZOLA, AND MOULDED CHEESE 47 



or the quantity of rennet used. The quality 

 of the milk and the climate of the district have 

 considerable influence, and these influences 

 must be met by a slight deviation either in 

 the temperature at which the milk is set 

 or the quantity of rennet added, to say 

 nothing of one or two subsequent details. 

 The curd then is placed layer by layer into the 

 drainers. Here, being warm, it gradually parts 

 with its whey, and as it becomes firmer the 

 corners of each cloth are tied loosely together, 

 in order that the slight pressure thereby 

 exerted may cause the whey to leave it still more 

 effectually. These corners are from time to 

 time tightened until the curd is fairly firm, and 

 can be handled without breaking into pieces. 

 When the temperature of the air is about 60 F. 

 the curd may be generally left throughout the 

 night, but when the temperature is below 60, the 

 curd had better be slung in a cloth from the 

 ceiling, as suggested with regard to the Gorgon- 

 zola. In this way the curd parts with its whey 

 more freely. On the following morning it may 

 be removed, cut in cubes, and laid in an open 

 shallow tin vessel to air. Airing is a somewhat 



