FARM DAIRYING 



is now added at the rate of one ounce of salt to 

 four pounds of cheese. Work the salt in with a 

 knife or spatula^ and the cheese is ready to mould. 

 The tin or mould for cream cheese is usually 

 oblong in shape — 3>4 x i^ X2 inches. Line the 

 mould with waxed butter-paper and press the 

 cheese in with a knife or spatula. When full, fold 

 over the ends of the paper and shake out the mould 

 of cheese. 



The cheeses when moulded are ready for imme- 

 diate use. If kept in a cool place they remain 

 good for a week or two. Cream cheese contains 

 about 3 1 per cent water, 63 per cent fat, 5 per cent 

 proteids, i per cent ash. 



GERVAIS* 



This cheese resembles soft double-cream cheese 

 but not so rich — similar to rich, smooth cottage 

 cheese. 



Take 3 pints of fresh morning's milk and Ij4 

 pints of cream of about 20 per cent fat. Heat it 

 to 65°. Take eight drops of rennet, and if you 

 have it, two drops of cheese color. Dilute these in 

 a little cold water and stir very thoroughly into 

 the milk. Cover over the dish and keep at as 

 near 6^° as possible. 



* Pronounced ger-va'. 



[241] 



