OTHER VARIETIES OF FANCY CHEESE 59 



pressure involved causes a still further loss of 

 whey, and this goes on until the curd can be 

 handled and placed in the metal moulds, which 

 are made in accordance with the size the cheeses 

 are intended to be. The newly-moulded 

 cheese is then placed upon a small mat, and 

 on the evening of the first day turned on to 

 another mat. The result is that both sides of 

 the cheese are free from fractures, the curd being 

 homogeneous, and both are marked with the 

 straws. It need hardly be added that where a 

 large number of cheeses are made the mats are 

 numerous and large, and provision is made for 

 the moulds to stand side by side in order that 

 space may be economized. Turning goes on 

 from day to day until the metal mould is re- 

 moved. Fungi then gradually appear on the out- 

 side of the cheese until it is ultimately covered 

 with blue. This growth depends upon the tem- 

 perature adopted : in the first stage of manu- 

 facture the temperature of the dairy is 63 ; when 

 the cheese is removed into the first ripening 

 apartment it is kept at 58, and when it is 

 taken to the cave for slow ripening, it is kept 

 at 56. Here, again, the apartment should be 



