202 



The " Kingston " Cheese. 



[JUNE, 



acidity is present, an " over-acid" curd will be obtained, 

 producing a hard, dry cheese. 



In commencing this operation the curd is drawn up to the 

 end of the vat away from the tap, and slight pressure applied 

 to assist in the expulsion of the whey. When this is complete 

 the pressure is taken off and the curd cut into four-inch cubes, 

 and taken out into a cloth on a rack, each cube of curd being 

 turned in so doing. 



The rack is placed back in the vat, the curd covered up 

 well with cloths, and left for fifteen minutes. Again, the 

 curd is cut into similar cubes, turned in bulk, and each cube 

 broken into halves ; this assists materially in getting rid of 

 the whey, and has considerable influence on the short texture 

 so much required in the final product. It is again covered 

 up and left for an interval of fifteen to twenty minutes. 

 During this time the acidity is gradually developing, and 

 this of itself assists in the draining of the whey. The secret 

 of success in the management of the curd after the drawing of 

 the whey consists largely in the ability of . the maker to 

 control the moisture content. The expulsion of the whey 

 and the development of acidity must proceed hand in hand 

 as each acts and re-acts upon the other. The turning and 

 breaking are usually practised two or three times, but this 

 is dependent upon the general condition of the curd as 

 regards dryness and acidity. When ready for grinding, a 

 stage which is generally reached one hour after the drawing 

 of the whey, the test on the hot iron should be three-quarters 

 of an inch, the condition of the curd at this point being 

 soft and velvety to the touch, while it should break short 

 rather than have any tendency to toughness. It is ground 

 to a fine state, and on pressing a handful of curd it should 

 be moist, mellow, and free, with a smaller amount of 

 excess moisture than a Derby, yet more than is required in 

 a Cheddar cheese. Salt is added at the rate of i oz. to 3 lb. 

 of curd, and moulding is done at once : the w 7 eight of curd 

 obtained will vary according to the season, the average yield 

 being ij to ij lb. per gallon of milk. When the moulds 

 are quite filled they are put under the press, the acidity from 

 press tested with the acidimeter showing '5 to '6 per cent. 



The cheeses are left for two hours, just the dead weight of 



