116 THE STORY OF MILK 



cauldron hanging on a crane, enabling the cheesemaker 

 to swing it on or off the fireplace. Nowadays the kettle 

 is usually jacketed and heated with steam. The round 

 form is still preferred to the American cheese-vat, how- 



JSwiss cheese 



ever, as it adapts itself better to the peculiar method 

 of handling the curd. 



The milk is set with rennet at a temperature of 90"" 

 r. in summer and 95° in winter, sufficient rennet being 

 used to make a firm curd in thirty to forty minutes. 

 But very fittle color is added. The curd is cut with a 

 long, sharp wooden knife, the ''cheese sword," first one 

 way into sheets, then, as soon as the cuts stand clear, 



