88 CHEESE AND CHEESE-MAKING 



turning should be repeated before leaving for 

 the day, and it must be performed at least 

 once each day for the next nine days. Neglect 

 in turning at this stage causes unequal ripening 

 of the cheese, and the ends become uneven. 

 If the curd does not settle properly it should 

 be skewered through the perforations in the 

 hoop, and a little salt should be rubbed on 

 each end. 



SCRAPING AND BANDAGING. In about nine 

 days the cheese is taken out of the hoop, 

 and if ready it is scraped with a knife. It 

 is known to be ready for scraping when the 

 cheese leaves the side of the hoop, when it 

 is creamy on the outside, and when it has 

 a smell similar to that of a ripe pear. The 

 scraping makes a smooth even surface, fills 

 up cracks, and aids in the production of the 

 much-desired wrinkling of the coat of the 

 cheese. This last result is brought about by 

 the consolidating effect of the scraping on the 

 surface of the cheese, and the comparatively 

 loose and free state in which the central portion 

 remain's. In consequence of this difference 

 the external portion of the cheese settles less 



