BOOK VII. VIII. 2-5 



ever, is that which contains only a very small quantity of 

 any drug. The least amount of rennet that a pail of 

 milk requires weighs a silver denarius ; and there is no 

 doubt that cheese which has been solidified by means 

 of small shoots from a fig-tree has a very pleasant 

 flavour. A pail when it has been filled with milk 3 

 should always be kept at some degree of heat ; it 

 should not, however, be brought into contact with 

 the flames, as some people think it proper to do, but 

 should be put to stand not far from the fire, and, 

 when the liquid has thickened, it should immediately 

 be transferred to wicker vessels or baskets or moulds ; 

 for it is of the utmost importance that the whey should 

 percolate as quickly as possible and become separated 

 from the solid matter. For this reason the country- 4 

 folk do not even allow the whey to drain away slowly 

 of its own accord, but, as soon as the cheese has be- 

 come somewhat more solid, they place weights on the 

 top of it, so that the whey may be pressed out ; then, 

 when the cheese has been taken out of the moulds or 

 baskets, it is placed in a cool, shady place, that it may 

 not go bad, and, although it is placed on very clean 

 boards, it is sprinkled with pounded salt, so that it may 

 exude the acid liquid ; and, when it has hardened, it is 

 still more violently compressed, so that it may become 

 more compact ; and then it is again treated with 

 parched salt and again compressed by means of weights. 5 

 When this has been done for nine days it is washed 

 with fresh water. Then the cheeses are set in rows on 

 wickerwork trays made for the purpose under the 

 shade in such a manner that one does not touch 

 another, and that they become moderately dry; 

 then, that the cheese may remain the more tender, it 

 is closely packed on several shelves in an enclosed 



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