UTENSILS NECESSARY IN THE PREPARATION OF CHEESE. 



215 



The cheese-tub (fig. 59) is best made out of the best bare copper, 

 that is to say, copper not tinned. It should not be larger, or even as 

 large, as to allow 1500 litres (328 gallons) of milk to be converted 

 into cheese at once. Even in a vessel of this size it is difficult to 



2Meter 

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Fig. 59. Fixed Cheese Kettle with Movable Firing (Perpendicular Section). 



obtain a curd perfectly uniform. Vats of a hemispherical shape are 



to be preferred to those of more strongly bulging or of conical shape, 



or that narrow towards the top. The cheese- vat is heated either over 



an open fire or with steam. In Switzerland, Upper Italy, Austria, and 



in S. Germany, heating over an open fire is still generally practised. 



The kettle is either hung 



on a movable bar over a 



closed, of ten even an open 



fireplace, or the kettle is 



built-in, and the fireplace 



is brought on a small iron 



rolling waggon which 



runs on a rail in a groove. 



The latter is better than 



the former. As, however, 



it is not possible, in heat- Fig. GO Fixed Cheese Kettle with Movable Firing. 



ing a kettle over an open 



fire, to regulate the temperature of the milk and the curd as exactly 

 and as reliably as it is in the case of a slow and regular steam-heating 

 arrangement (fig. 60), this latter method is distinctly preferable. The 

 unseemly Danish cheese jackets used for steam heating are certainly 

 very impracticable. The copper kettles, the under part of which is 



