CHESHIRE CHEESE-MAKING 97 



are being made, a method that is to be recom- 

 mended, as it avoids all danger of discolouration 

 from improper mixing of the colouring. But 

 unfortunately the public demand is for a high- 

 coloured cheese, and therefore colouring is still 

 added by most makers, although it is so 

 risky. 



RENNETING. When the milk is ready to 

 rennet, it should give a rennet test of twenty- 

 two seconds, which is rather longer than is re- 

 quired in Cheddar-making, or in other words the 

 milk is sweeter. The temperature of the milk at 

 the time of renneting should be 86 to 88 F., 

 and the amount of rennet required is one oz. 

 of rennet extract to twenty gallons of milk, 

 or such an amount as will produce a curd that 

 is ready to cut forty-five to sixty minutes from 

 the time of adding it. After adding the rennet, 

 stir the mixture in the vat for five minutes. 

 Next cover the vat with a cloth, and when the 

 curd is firm enough, cut it with the American 

 horizontal knife, and then with the vertical knife 

 until it is in a rather coarse condition. Just 

 after the curd is cut, a little whey is usually 



drawn off for adding to the next day's milk, to 



H 



