9 6 



Cheese-making for Small Holders. [may, 



When the hoops are filled, the cheeses are at once turned by 

 inverting the cheese and the hoop at one operation. The 

 cheeses should be kept warm and turned occasionally for the 

 first hour. At this point the cheeses are pressed first with 

 a 7-lb. weight, and later with a 14-lb. weight. The weights 

 remain on the cheeses till evening. They are then removed, 

 and the cheese is allowed to remain in the hoop overnight to 

 develop acidity. In the morning the hoops are removed, and 

 the cheese carefully salted. A rather thick layer of salt is 

 desirable, and the upper surface should be more heavily 

 salted than the rest. In the evening the cheeses are again 

 turned and salted, and remain in the hoops for another 12 

 hours. They are then placed in strong brine for 6 hours, 

 and, when taken out, have a light muslin bandage pasted 

 neatly round the sides. When dry on the surface, they 

 are taken to the ripening-room, turned each day, and will 

 ripen in about 3 weeks. If the cheeses are wanted for use 

 quickly, the first salting should be delayed. The temperature 

 of the cheese room should be kept up to 62 0 F. or 65 0 F. 

 during the whole process of making. 



The hoops for these cheeses are about 6 in. wide by 4 in. 

 deep, and are provided with followers made of elm-wood. 



In hot weather it is advisable to spread a teaspoonful of 

 salt in the centre when the hoops are half filled. The cheeses 

 should have a smooth, clean coat, and be free from cracks, 

 or there will be trouble with the cheese fly. If the coats are 

 rough on removal from the brine, they should be scraped 

 smooth with a knife before the sides are bandaged. Cheeses 

 of this variety are quickly and easily made, and sell readily 

 at from yd. to gd. per lb. 



Soft Cheeses. — The manufacture of soft, unripened cheeses 

 should be confined chiefly to the Midland and Southern dis- 

 tricts of England, for in the North and in Scotland there is 

 little or no demand for this class of cheese. Both of the 

 cheeses described below are made from sweet whole milk, 

 No. 1 being salted, while No. 2 cheese of the Cambridge type 

 is sold quite fresh. The latter cheese should be made only 

 during the summer months. Speaking generally, there is 

 little demand for soft, unripened cheeses during the winter 

 months. 



