222 SCIENCE AND PRACTICE OF DAIRYING. 



be formed into cheese. A few kinds of the smaller rennet cheeses 

 cheese made from goats' or sheep's milk are shaped by the hand. 

 Most kinds of cheese, however, receive their shape by the curd being 

 placed in suitable moulds without undergoing pressure, or by being 

 subjected to an external gradually increasing pressure, continued 

 until the single pieces are united together into a firm cohesive mass, 

 and until the curd has been separated as perfectly as possible from 

 the externally adhering whey. In the shaping of cheese, care should 

 be taken to secure that the entire mass of the curd which has to 

 form one cheese is perfectly uniform. If, for example, a very soft 

 fat cheese is to be made out of soft curd, obtained at a comparatively 

 low temperature, which is not equally fat in all parts, and after a 

 process of slow coagulation, if this be not cut, but be put directly 

 into the mould, all the mould should be filled at the same time, so 

 that in each mould there will be approximately the same quantity 

 of curd from the upper, middle, and lower layers. Finally, the 

 contents of each mould, after being filled, should be thoroughly 

 mixed. Furthermore, care should be taken that the whey run 

 uniformly from the fresh cheese, so that not more may remain 

 behind in one place than in another, and also that the whey which 

 is separated out from the cheese may run freely away. As long as 

 the cheese remains in the box, it should be often turned during the 

 first hours when the cheese is still quite soft, and less frequently 

 as the cheese becomes firm. By this turning of the cheese it is 

 sought to secure the equal distribution of its moisture. 



The rooms in which the cheese are kept for days in the chests 

 should be neither too warm nor too cold, but should be maintained 

 at an equable average temperature. At a high temperature (20 C.) 

 active fermentation, accompanied with the development of gases, is to 

 be feared, which makes the cheese porous, and in the case of too low 

 a temperature (10 C.) the whey is not perfectly separated, a state 

 of matters which has a very bad effect afterwards. Soft kinds of 

 cheese, which quickly ripen and which do not keep long, are made 

 in small moulds of different shape, while the hard keeping cheeses, 

 on the other hand, which ripen slowly, are made in larger round 

 chests, for which purpose chests made out of willow wood, or white- 

 metal or tin are used. If the cheeses have to be pressed into the 

 moulds or chests, they are wrapped up in cheese-cloths, and the 

 chests used are made of strong wood or of metal, with sides in 

 which holes are borexi. When they have a bottom it is also perfor- 



