32 The Story of Cheese 



If a starter is used the rennet solution is added immediately 

 after the starter is put in; if no starter is used the milk is left for 

 five or six hours at 80° F. to ripen before adding the rennet. The 

 milk will curdle over night. 



After draining for thirty minutes on cotton sheeting the ends of 

 the cloth are tied together and a weight is placed on top to press 

 the curd gently until the desired consistency is attained. 



Salt may be worked in at the rate of 21/0 ounces to 10 lbs. of 

 curd. If desired, add sweet or sour cream at the rate of l/o pint to 

 10 lbs. of curd or 14 pint of cream to the product from 30 lbs. 

 of milk. 



Pressing the Curd 



It will be seen that Cottage Cheese made with rennet is really 

 the same as Neufchatel Cheese, the only difference being in the form 

 and packing or wrapping of the finished cheese. 



Snappy Cheese. By allowing the sour skim milk curd to ferment 

 under careful regulation, a variety of sharp, snappy, more or less 

 hard cheese can be made. Though there is no general demand for 

 them, some kinds are quite popular in their own restricted locali- 

 ties. The Danish "Appetite Cheese" is only one of the many vari- 

 eties which have as many names. 



Club Cheese and similar varieties are made bv grinding up old 

 dry cheese with a little butter and packing the product in jars or 



