1909.] Cheese-making for Small Holders. 



95 



Should a smaller cheese be required, hoops of a less 

 diameter should be used, as, if the cheeses are to ripen pro- 

 perly, they must be at least if-in. thick. 



Pressed Cheese No. 2. — This is a cheese made from mixed 

 evening's and morning's milk, but the mixed milk should 

 be fairly sweet. Five gallons will on an average make two 

 cheeses of 2 J- to 3 lb. each in weight. This cheese partakes 

 somewhat of the flavour and texture of a Cheshire, but very 

 little acidity is allowed to develop in the curd. The tempera- 

 ture of the milk is first raised to 90 0 F. or 92 0 F., and rennet 

 added in sufficient quantity to bring about perfect coagula- 

 tion in 40 minutes. The amount of rennet necessary to be 

 added will be about 1 dram to each 2 J gallons of milk. After 

 stirring in the rennet for 3 or 4 minutes, the cheese tub is 

 covered, and, when coagulation is complete, the curd is cut 

 into squares about f in. in size, and these squares are then 

 cut diagonally across. In this state the curd is allowed to 

 remain covered up for 15 minutes. The method of dealing 

 with the curd from this point is as follows : — A perforated 

 skimming-dish is used to ladle out the curd which should be 

 in slices J in. deep. The curd is placed in a coarse cheese 

 cloth laid over a wooden frame with a loose draining-rack 

 beneath. The forms are about 2 ft. long by 18 in. wide, and 

 4 in. in height, and the whey escapes freely through the rack 

 placed beneath. The curd should be ladled out quickly, and 

 the temperature kept up as much as possible. When all the 

 curd is in the form, the edges of the cloth are brought over, 

 and the whole covered with dry cheese cloths. Open out 

 the curd occasionally, and scrape the cloth with a blunt knife, 

 spreading the curd to the full extent of the rack. It is im- 

 portant that the whey be drained away quickly, or the result- 

 ing cheese will be too soft. When the curd has drained to 

 such an extent that there are 2 lb. of curd to each gallon of 

 milk originally used, it is in a fit state for putting in the 

 hoops. Place the curd in the hoops with the hands, and press 

 firmly at the bottom and round the sides, and finish off the 

 top smoothly. In moulding these cheeses, the hoop should 

 stand on a piece of coarse cheese cloth. This assists in form- 

 ing a good surface, but otherwise the hoops are not lined. 

 As the curd is filled in, it should be carefully broken up, but 

 not too finely, or drainage will be retarded- 



