1909.] Cheese-making for Small Holders. 



97 



Soft Cheese No. 1 . — This cheese is made somewhat after 

 the style of the French Coulommier cheese, but is sold in an 

 unripened state. It is circular in form, about 1 J in. deep, 

 and weighs a little over 1 lb. One gallon of milk will make 

 two cheeses, and the milk should be fresh and sweet. 

 The renneting temperature varies between 82 0 F. and 86° F., 

 and is regulated according to the temperature of the dairy, 

 being raised if the room is cold, and lowered if high. If the 

 season is unusually cool, it is well to add a little sour milk 

 or buttermilk before putting in the rennet, as this will assist 

 in after-drainage, and also prevent the formation of gas holes 

 in the cheese. 



Add about J dram of rennet diluted with water to each 

 2 gallons of milk, and stir occasionally during the first half- 

 hour to keep down the cream. If the cream be allowed to rise, 

 it will show in unsightly streaks when the cheese is cut. 

 Overstirring must be avoided, or there will be great loss of fat 

 during drainage, and the cheese will be hard and dry. 



Cover up the tub carefully, and at the end of about 3 hours 

 the curd should be ready to place in the moulds. These 

 moulds are of tin, 5J- in. wide, and about 5 in. deep, and 

 made in 2 pieces. The lower half of the mould is about 3 in. 

 in height. The moulds are placed in pairs on straw mats 

 resting on draining-boards, the boards being 14 in. by 8 in., 

 and of yellow pine J- in. in thickness. The curd at ladling 

 should be distinctly firm, and the whey clearly visible on the 

 surface ; if ladled out at too soft a stage, the cheeses will not 

 drain properly. The ladle is of tinned iron with a long 

 handle, and about 4 in. across the bowl. The bowl should 

 have a sharp cutting edge or the curd will be damaged and 

 loss of fat ensue. The cheese-making room should be kept 

 warm, and at the end of 3 or 4 hours the curd should have 

 sunk into the lower half of the mould. When it reaches this 

 stage the upper part of the mould or hoop is removed, a straw 

 mat and board placed on the top of the moulds, and all are 

 turned at one operation. The cheeses are salted when they 

 will keep their shape on removal of the lower hoop. First rub 

 a little salt on the upper surface and later turn and hold the 

 cheese in the palm of the left hand and salt carefully all over, 

 about 1 oz. of salt to each cheese being required. In two or 



