CHEESE. 81 



quarts of milk. A cloth strainer is placed in a tub, so 

 that the bottom and sides are covered, the warm milk 

 poured in, rennet added (any good recipe book will give 

 explicit directions as to the proportions used), and after 

 the curd is formed it is cut in squares, carefully lifted out 

 in the strainer, and placed in a cheese-basket to drain. 

 After draining it is placed in a small hoop not more than 

 six or seven inches in diameter and eight and nine inches 

 high, with a " follower" pierced with holes at each end. 

 It is then placed on a shelf and turned four or five times 

 a day with no pressure. It is not salted in the curd, like 

 other cheese, but when it becomes firm enough to handle 

 it is bandaged and salt rubbed on externally until it is 

 sufficiently seasoned. 



The * ' whole milk " cheese is the kind most commonly 

 made is this country in large dairies. On farms where 

 there are but few cows, the skimmed night's milk added 

 to the morning milking is more frequently used. These 

 cheeses are made in the same way as "Stilton," except 

 that the curd is salted and weights are used in pressing 

 them. 



Little "Sage" cheeses are very nice. A milking from 

 four or five cows will make one. Steep a large handful 

 of fresh sage leaves in a pint of new milk. Divide the 

 milk for the cheese in two tubs equally, and into one of 

 them strain the milk from the sage, which will make it 

 of a delicate green color. Add rennet to both tubs, and 

 when the curds are ready for salting, mix the two together, 

 and put to press in a small hoop with a weight. These 

 cheeses have a peculiarly rich and pleasant flavor. 



