62 MODERN MILK GOATS 



ting, which must be covered with a piece of cheesecloth, 

 and must be set over a milkpan or dishpan to catch the 

 whey which rapidly drains out from the molds. 



The molds are filled to the top and left for an hour 

 or so. At that time they should be turned. The curd is 

 left in the molds, on the drain racks, about twenty-four 

 hours, and should be turned two or three' times again. 

 At the end of twenty- four hours, when it will have shrunk 

 to a depth of two and one-half inches, slip the cheese out 

 of the mold, set on another rack covered with a clean 

 cloth, and sprinkle salt heavily over the top and edge. 

 Next day turn and salt the other side. Keep in a cool 

 place of even temperature and humidity for about two 

 weeks, wiping each cheese with a damp, clean cloth as 

 mold begins to appear. If the cloth is wet with vinegar 

 the mold is kept under better control. 



At the end of two weeks dip in melted paraffine, 

 which will 23revent further mold and preserve the proper 

 amount of moisture in the cheese. A cheese of pure goat 

 milk tends to become a little dry and hard in process of 

 curing, so that the paraffining is especially useful for 

 this type. The curing is well under way at one month, 

 and the cheese excellent, but it is improved and mel- 

 lowed by another month's curing, and should keep in 

 good condition for six months or more. 



A gallon of milk makes about one pound of cheese of 



