THE SHAPING OF RENNET CHEESE. 221 



condition by this operation, during which a scoop is held in each hand, it 

 is then worked with the stirrer until the pieces are of the desired size, 

 and possess, at the same time, the proper elasticity, firmness, and dryness. 

 During this process all the pieces of the curd should be kept in continuous 

 movement, and at a similar temperature. In the large American cheese-vats, 

 on the other hand, the whole mass of the curd, while it is being cut with 

 the curd-knives, maintains its condition unchanged for a long time, often 

 for thirty minutes, and even longer. The inside portions, and those 

 lying underneath, cool much more slowly than the outside portions and 

 those above, and the curd cannot possibly prove of uniform composition, 

 since it does not possess throughout the whole mass continuously the same 

 temperature. 



The work of cutting must at first be conducted carefully and slowly, 

 and with the application of increasing force, as the thickening of the curd 

 progresses. If the necessary care and proper intelligence be expended, the 

 whey obtained is clear, and only contains very few small pieces of curd. 



Keevil has devised a special arrangement for cutting the curd in the 

 kettle. It consists essentially of an upright cylinder, set in motion by a 

 winch, to which four pinions are attached, with variously placed knife- 

 blades. It would appear that this unsuitable apparatus is destined to fall 

 into a well-deserved oblivion. 



The subsequent heating should be carried on slowly and carefully, and 

 in such a way that each individual piece of curd may become uniformly 

 thick. If heating be carried on too quickly, the pieces become hard on 

 their surface only, and the outlet of the whey from the internal portion 

 is impeded or entirely hindered. Thus the mass of curd does not become 

 dry or uniform enough, and the cheese turns out badly. 



The method of working in the cheese vessels in use in the preparation 

 of hard cheeses in Europe is more inconvenient and more troublesome than 

 the American method of making cheese in large vats, but it is undoubtedly 

 finer. It turns out, when properly worked, a curd of perfectly uniform 

 composition, and renders it possible to influence, as desired, the condition 

 of the curd up to the last moment before the formation of the cheese. 



Before shaping, the curd is separated from the whey. When a kettle 

 is used, this is generally effected in such a way that the curd at rest 

 under the whey is taken out of the kettle with cheese-cloths. The whey 

 is removed afterwards by draining, which is the simplest and best method. 

 In making cheese in vats, the whey is let off from the curd by means of a 

 tube provided with a cork, which is placed under the vat, and care is 

 taken that the curd is retained as much as possible. 



113. The Shaping of Rennet Cheese. When the curd has assumed 

 the proper condition, it is removed from the cheese-vat, in order to 



