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British Dairy Farming. 
is used, it can generally be removed in six to seven hours, the 
whey draining off, and the curd sinking with great rapidity. 
The apartment in which the curd, when in the moukl, is placed 
is maintained at from 66° to 68° Fah., this temperature being 
necessary to facilitate the drainage in the requisite time. In 
some instances, i.e., where a single mould is used, the cheese 
is turned in four hours ; in others it is not turned for twelve 
hours. In the first instance it is turned twice during the first 
day, the second turning being in the evening. In both cases 
it is taken out of the moulds on the following morning, and 
the cloth removed, the cheese being put back into the mould 
without it. Where curd is prepared for sale by the cowherds, 
this is the period at which it is weighed to enable them to 
obtain payment. As it commonly happens that the shape of 
the cheese, as well as its size in comparison with the mould, is 
affected by the removal of the cloth, the cord is now un- 
loosened, and the diameter lessened to correspond with that of 
the cheese, when the cord is again fastened. It is now removed 
to the salting-room, which is maintained at 68 degrees. Here 
it is turned daily for three or four days, when the mould is 
finally taken off. At this time a minute white fungus shows 
itself upon the surface of the cheese. This is the moment to 
commence the salting process. Inferior makers are apt to salt 
heavily at first ; but this has been found a most objectionable 
practice, as it assists in the formation of a hard crust, which 
prevents the salt afterwards so freely used properly penetrating 
into the body of the cheese. In some instances, too, makers 
strew a quantity of fine salt upon the table, and roll the cheese 
upon it ; but the best makers carefully sprinkle a very small 
quantity of salt upon the sides and upper surface, rubbing it in 
gently with their hands, while at night they sprinkle the lower 
surface in the same manner. The apartment in which this 
operation takes place is appropriately termed the salting-room, 
for the cheese is salted daily for an entire month, eafch side 
getting in all from fifteen to eighteen saltings. During the 
latter portion of the time the cheese is wiped with a cloth which 
has been dipped in brine, every care being taken to introduce 
salt into the cheese by degrees, for where powdered salt is used, 
it is always well rubbed in with the palm of the hand. During 
the last salting the maker ascertains if the cheese is too compact 
for the proper growth of the fungus, and if so, he pierces it with 
a long needle in various places to encourage the growth by the 
introduction of the air. When the salting process has been 
completed, the cheese is removed to the curing cellar, which 
must be somewhat humid but airy, care being taken to place 
the cheese in a direct current which passes from window to 
