94 



Cheese-making for Small Holders. [may, 



hand, the particles should cohere and be a little springy. 

 When this stage is reached, the curd is allowed to settle for 

 10 minutes, and the whey is then poured off through a 

 straining-cloth. Should the temperature have fallen con- 

 siderably during the process of stirring, it is well to bring 

 the temperature up to the original before allowing the curd 

 to settle. The curd is now ready for putting in the cheese 

 hoop or mould. The hoop is placed on a draining-board 

 i ft. square, and a cheese cloth placed inside, the curd being 

 then lifted with the hands, breaking up meanwhile, and 

 placed rapidly and evenly in the hoop. When filling is 

 completed, the edges of the cloth are turned over, the 

 wooden follower placed in position," and pressure applied at 

 once by means of a 14-lb. weight, and this weight should 

 be kept on for 15 minutes. The weight and follower are 

 then removed, the edges of the cloth turned back, and the 

 cheese turned by hand. Hoop, cloth, and follower are then 

 replaced, and the cheese weighted up to 21 lb. In 30 

 minutes more the cheese is again turned, and weights up to 

 28 lb. placed upon "it. It is then left under pressure for 

 4 hours, when the cloths and follower are removed, the edges 

 of the cheese trimmed, and it is then left uncovered in the 

 hoop. 



Next morning salting takes place, and this is done by 

 rubbing ij oz. of salt carefully all over the cheese, leaving 

 a little extra salt on the upper surface. It is again turned 

 and salted in the evening, and the following morning washed 

 with strong brine, and then placed on the shelf in the making- 

 room to dry. On the third day after making, it is taken to 

 the curing-room or cellar and turned each day till ripe. Occa- 

 sionally, it is rubbed with a little brine to keep the skin clean. 

 At the end of 3 weeks the cheese will be ready for use, but 

 it will improve in quality if kept for six weeks. When ripe 

 the cheese will weigh about 5 J- lb., and should realise 8d. or 

 gd. per lb. 



If during ripening the cheese ferments and gets out of 

 shape, then either the milk has been tainted, or the curd 

 insufficiently scalded. On the other hand, if the cheese has 

 a tendency to get hard and brittle, or the surface cracks, then 

 the milk has been a little sour, or the process of filling into 

 the hoops too long delayed. 



