9 8 



Cheese-making for Small Holders. [may, 



three days they will be ready for use, and they are then 

 wrapped in grease-proof paper, placed in chip or cardboard 

 boxes, and sold. These cheeses realise from 6d. to 8d. each, 

 and are profitable to manufacture. Should the cheeses drain 

 slowly in the hoops and become fermented afterwards, then 

 either the temperature at renneting has been too low or the 

 curd has not been sufficiently firm when ladled out. Tainted 

 milk will also cause sponginess in the cheese, but this can 

 usually be obviated by the addition of a little sour milk at 

 renneting. 



Soft Cheese No. 2. — This cheese is made from fresh whole 

 milk, and is usually designated Cambridge cheese. It is an 

 English variety, and is in demand during warm weather. It 

 should not be made in large numbers at one time unless 

 readily sold, as, being unsalted and delicate, it quickly dete- 

 riorates, becoming yellow and unsightly in appearance. Two 

 cheeses can be made from a little more than six quarts of milk. 

 The temperature at renneting should be from 92 0 to 95 0 F. 

 Add \ dram of rennet to the quantity of milk mentioned, and 

 keep the cheese tub carefully covered. It is advisable to use 

 a smaller tub when making not more than four cheeses. 



Stir in the rennet for 3 or 4 minutes, and when the curd is 

 well set and firm, and the whey on the surface, take out the 

 curd with a skimming dish and place in the moulds in thin 

 slices, setting aside a portion of unbroken curd to form a 

 smooth upper surface on the cheese. The moulds are in 

 two pieces, the bottom one holding threaded straw mats, 

 which prevent the curd escaping, while the upper one is 

 pierced with draining holes. They are about 7J in. long by 

 5 in. wide and 6 in. deep, and should be made of elm wood. 



Moulds made of tin should not be used, as in these the curd 

 rapidly loses heat, arid drainage is thereby retarded. With 

 tin moulds the curd settles into a flat cake, but with wooden 

 moulds the curd adheres to the sides, causing the cheese to 

 settle in the middle first, thus producing a curl in the curd 

 which adds greatly to the appearance of the cheese. 



These cheeses are not turned at all, and are ready for sale 

 when the wooden moulds can be removed without the cheeses 

 losing shape, each cheese weighing well over a- pound. They 

 are consumed fresh, being sold along with the straw mat 



