84 CHEESE AND CHEESE-MAKING 



of the milk as soon as received into the dairy, 

 and that which has never lost its animal heat is 

 the most suitable. 



RENNETING. The rennet is added when the 

 temperature of the milk has fallen to 84 F. ; 

 and the amount required is i J drachms to every 

 60 Ibs. of milk. ) Most makers consider that 

 prepared rennets are inferior to the home-made 

 ones. Yet we know that the use of home-made 

 rennets is not essential to the making of the 

 best Stiltons, as these are constantly made 

 from prepared rennets. It seems probable that 

 in using prepared rennets the makers accustomed 

 to the home-made article make no allowance for 

 the greater strength of the former, and conse- 

 quently add too much. This results in an 

 inferior cheese, but the fault is due to the maker 

 and not to the rennet. After adding the rennet 

 to the milk, thorough^ mixing of the two should 

 be brought about by stirring. Let this be 

 continued ten minutes, by which time mixing 

 will be complete and there will be no danger of 



"S^Ajt/VV 



any cream rising. Now 'allow the contents of 

 the vat to set for I to if hours, according to the 

 state of the curd. This, although a somewhat 



