56 CHEESE AND CHEESE-MAKING 



there are a large number of holes throughout, 

 which are characteristic of the variety, and 

 which, in proportion to their size and number, 

 are concurrent with its flavour. The milk 

 is brought to a temperature of 86 F., and 

 sufficient rennet is added to bring the curd 

 in thirty minutes. The temperature is slightly 

 varied with the season, as with almost every 

 other variety of cheese, while the rennet used 

 is in proportion to the quality of the milk. 

 The curd, which is primarily deprived of a portion 

 of its whey by gravitation, is subsequently en- 

 closed in a mould which is lined with a strainer- 

 cloth, and subjected to slight pressure. The 

 press generally used is of a very simple character ; 

 a number of screws are placed side by side on 

 a beam, several cheeses being pressed at the 

 same time. The screws are really turned by 

 hand, so that it will be seen in a moment how 

 slight and simple the process is. Port du Salut, 

 having been deprived of its superfluous water, 

 is ripened at a temperature of 54 F. The 

 object is to prevent it becoming dry, and to 

 ensure that slow process of change which is 

 brought about by bacteria, so that it will be 



