48 CHEESE AND CHEESE-MAKING 



indefinite term, but it may be mentioned that 

 the object is to create or increase acidity in 

 the curd. There can be no acidity without 

 contact with oxygen, and as the air contains 

 oxygen, so the curd is aired. 



The morning milk is treated in a similar 



manner, and sometimes on the evening of the 



day on which this curd was produced 



it may be placed within the mould, but it 



depends upon its condition, for it must not 



be broken up for moulding until it is 



sufficiently firm and ripe, more particularly if 



the weather is cold, as in this case the cheese 



would swell and be utterly spoiled. On the 



second day, however, it is always possible to 



mould. The mould used is a cylinder slightly 



larger in diameter than a Stilton cheese itself. 



It is perforated with a number of rather large 



holes, through which a certain quantity of the 



whey exudes when the curd is within it. The 



mould is placed upon a cloth and is gently 



filled by the hands with the mixed curd of the 



two milkings. At this time the earlier curd is 



distinctly acid both in taste and smell, and also 



silky and mellow. Before mixing, both curds 



