58 CHEESE AND CHEESE-MAKING 



cheese, although unpressed, is firmer in texture 

 than either the Brie or the Camembert, owing to 

 its being deprived of its whey with much greater 

 rapidity. The cheese is either square or oblong, 

 slightly less than an inch in thickness, and weigh- 

 ing from 14 to 17 ounces, for the size is not 

 uniform; its crust is comparatively tough, and it 

 may be kept for a considerable time with safety. 

 Practically speaking, a gallon of milk will produce 

 a good cheese, but as milk varies considerably 

 in quality, it follows that very rich milk would 

 produce a much larger cheese than poor milk. 

 The milk is set at a temperature of 88 F., 

 with sufficient rennet to bring the curd in fifteen 

 minutes. A large rush or rye-straw mat is 

 laid upon the draining-table. This mat may 

 measure a yard in length by 26 to 30 inches 

 in width, in accordance with the quantity of 

 curd handled. When the curd is firm enough 

 to remove, it is gently cut in cubes of large 

 size, and with equal gentleness removed 

 with a metal dish on to the mat, where it 

 immediately commences to part with its whey. 

 As the whey runs off, the curd toughens, the 

 ends of the mat are drawn together, the slight 



