184 THE OX AND THE DAIEY. 



The cheese-press is a simple long board or frame, forming 

 a lever, loaded at one end, and moving in a frame at the other ; 

 it is lifted up by another lever connected with it, and let down 

 on a strong stick, which stands with its end on the centre of 

 the board last mentioned. Thus the weight is easily removed 

 or replaced. The hoop containing the cheese is placed on a 

 similar board, and from it the table of the press slopes towards 

 a wooden trough, which receives the whey as it runs out. In 

 an hour after this, the curd is examined ; the edges, which are 

 pressed over the ring, are pared off, and the parings are put 

 on the centre of the cheese ; a fresh cloth is substituted, and 

 the whole cheese is turned. The ring, which opens readily by 

 unhooking the cord, allows the cheese to come out, and is put 

 on again and tightened. This is repeated two or three times 

 in the day. In the evening a small portion of finely powdered 

 salt is rubbed on each side of the cheese, and it remains in 

 the press till the next morning. It is now again rubbed with 

 salt, and placed on a shelf with a loose board under it. The 

 wooden ring remains on the cheese for two or three days, and 

 is then taken off. 



During the next six or eight weeks the cheeses are turned 

 and wiped every day, and a small quantity of fine salt is sifted 

 on the .surface, and rubbed in with the hand until they will 

 take no more. The cheese-room is always very cool, and little 

 light is admitted. A free circulation of air is essential. The 

 cheeses are in perfection in about six months, and will keep 

 two years. A quantity of elastic fluid is disengaged in the 

 ripening, and forms those round eyes which are a peculiar 

 feature in these cheeses. The smaller and rounder the eyes, 

 the better the cheese is reckoned. They should contain a 

 clear salt liquor, which is called the tears ; when these dry up, 

 the cheese loses its flavour. 



In Cheshire the making of cheese is carried on in great 

 perfection, and the greatest pains are taken to extract every 

 particle of whey. For this purpose the curd is repeatedly 

 broken and mixed, the cheeses are much pressed, and placed 

 in wooden boxes which have holes bored into them. Through 

 these holes sharp skewers are stuck into the cheese in every 

 direction, so that no particle of whey can remain in the curd. 

 The elastic matter formed also escapes through these channels, 

 and the whole cheese is a solid mass without holes, which in 

 this cheese would be looked upon as a great defect. The salt 

 is intimately mixed with the curd, and not merely rubbed on 



