200 Milk and Its Products. 
night’s milk is added to the morning milk. The 
later practice is to use less cream than formerly, 
and in some cases no cream at all is used. The 
eurd is coagulated and cut in the ordinary man- 
ner, but little heat is used in expelling the whey, 
and it is gotten rid of by draining the curds on 
draining tables and afterward in cloth strainers with 
light pressure. The cheeses are pressed in small sizes, 
ten to fifteen pounds, and slowly cured, sometimes for 
two or three years. The veins of mold have come to 
be esteemed so characteristic of Stilton cheese that 
their production is assisted by inserting in the ripen- 
ing cheese wooden skewers that have been smeared 
with crumbs of old cheese fully impregnated with the 
mold. 
Emmenthaler, Gruyere, Swiss or Schweitzer.—The 
cheese made in the mountains of Switzerland has a 
history reaching back to the seventeenth century,* 
and many of the old customs are still used; but, as 
might be expected, the various localities have devel- 
oped many varieties of this general type, in the same 
way that the different forms of cheddar and _ allied 
cheese have come to differ from one another. It is 
generally considered that the cheese known as Em- 
menthaler is typical of the whole group of Swiss 
cheeses. The Emmenthaler cheese is made in a 
large copper kettle instead of a vat, and ordinarily the 
curd made in one vessel is pressed as a_ single 
cheese. After the curd has been coagulated with ren- 
net, it is broken up in various ways into small pieces 
* Monrad, Cheese making in Switzerland. Winnetka, Ill., 1896. 
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