THE MARKET FOR MILK GOAT PRODUCTS 61 



with fine wire, as shown in Fig. 20. The main fact to bear 

 in mind is that the cleaner and sharper the curd is cut, the 

 richer will be the cheese. If the curd is roughly broken 

 or mashed in cutting, the fat escapes into the whey, and 

 so is lost to the cheese. 



When the cutting is done, the resulting cubes should 



Fig. 20. — Cheese making apparatus, curd cutter, mold, draiDing rack. 



be about cne inch in size. Now stir the mass with the 

 hand, slowij" and gently, so as not to break the curds, 

 for about five minutes. The cubes will then have shrunk 

 considerably and the whey will have begun to rise to 

 the surface. Pour off this separated whey and with a 

 soup- ladle dip the remaining curd and whey into the 

 molds. These molds will be standing on the wire net- 



