108 CHEESE AND CHEESE-MAKING 



This method of treating the milk is appli- 

 cable to cases where making is followed once 

 a day, and only in very hot weather need 

 the cheese be oftener made. If an excessive 

 amount of acidity develops in the milk, the 

 cheese will be dry and hard, and will never 

 possess the true qualities of a Wensleydale. 



RENNETING. Given that the temperature of 

 the milk is as stated, and that the milk itself 

 is perfectly sweet, the rennet may be added. One 

 drachm of rennet extract to 40 Ibs. of milk will 

 produce a firm coagulation in about an hour, 

 and therefore is the right quantity to add. After 

 the addition of the rennet stir the mixture for 

 five minutes. When the curd is sufficiently firm 

 break it into cubes of about half-an-inch square, 

 using American knives for the purpose. This 

 breaking or cutting takes about five minutes, 

 and after it is performed the curd is allowed to 

 settle for five minutes. After settling, the curd is 

 stirred for about twenty minutes with a shovel- 

 breaker, rake, or hand. The latter of these is 

 preferred when a small quantity of milk is being 

 handled. After the stirring allow the curd to 

 settle for ten minutes. 



