102 CHEESE AND CHEESE-MAKING 



temperature should be comparatively high, if 

 a wet one comparatively low ; the quantity of 

 rennet used to be varied according to the time 

 the cheese is intended to ripen in, more being 

 used if for quick ripening, and less if for slow 

 ripening; the size to which the curd is to be 

 cut depends on the amount of whey that is to 

 be left in it, and this again depends on the kind 

 of cheese ; for a quick-ripening cheese leave a 

 deal of whey in the curd, and cut into large- 

 sized pieces ; for a slow-ripening cheese expel 

 the whey thoroughly, and cut the curd into very 

 small pieces ; the amount of acidity to allow to 

 develop in the curd whilst in the whey must be 

 greater the sooner the cheese is required to be 

 ripe ; the size of the particles of curd on salting 

 also to be varied according to the time in which 

 the cheese is wanted to ripen ; the shorter the 

 ripening period the coarser should be the curd, 

 and vice versd ; the pressure to be regulated 

 according to the amount of whey required to 

 be expelled, i.e. according to the dryness the 

 curd is wanted; for quick ripening expel little 

 whey, and therefore apply little pressure ; for 

 slow ripening expel all the whey possible, and 



