96 CHEESE AND CHEESE-MAKING 



looked for in such a cheese are a rather high 

 colour produced by the addition of colouring, 

 a looseness, granulation, and openness in the 

 body and texture known as " meatiness," a 

 certain amount of crumbliness, and a mellow, 

 rich, tasty flavour. 



PREPARATORY TREATMENT OF THE MILK. - 

 Strain the evening's milk into the vat, and keep 

 it at such a temperature that it will be about 

 68 F. in the morning. In the morning skim 

 off the cream, and heat it to 95 F. ; then pour 

 it along with the morning's milk into the vat. 

 If the correct amount of ripeness has been 

 developed (and this is of the utmost importance), 

 rennet the milk ; but if not, either keep the milk 

 in the vat at a temperature of 94 F. until it is 

 ripe enough, or add sour whey, which latter is 

 the more common method. A little before this 

 stage is reached the colouring is added, indeed 

 it should be added ten minutes before renneting. 

 When the colouring is added immediately before 

 the rennet, there is great liability of getting a 

 discoloured cheese. This, although one of the 

 causes of discolouration, is not the chief one. 

 At the present time white or uncoloured cheeses 



