Dairy Farming^ 
1 hour or less. After the curd has been broken with the common 
eve curd-breaker, used gently for a sufficient time, a presser 
used — a sort of heavy metallic sieve follower — which sinks 
adually through the whey and ultimately lies upon the curd, 
labling the baling out of the whey. After this has been for 
e most part taken out, this follower is forced hard down on 
p curd, so as to squeeze and still further separate the whey 
)m it. The curd may then be slightly salted, though this is 
jt always done at that time. It is broken by hand into a vat 
'id pressed ; taken out and broken up again, re-vatted and 
ain pressed ; and this may be done more than once — as often, 
deed, as seems to be required. It is at length vatted, in sizes 
about 4 to the cwt. ; its whole surface is made to take in as 
uch salt as it will hold by rubbing and pressing. This gets 
juefied by the exuding moisture and is partly absorbed. It is 
v-clothed and changed in the press daily, and is in the press 
or 5 days before it is finally removed to the cheese-room, 
here it is turned at gradually increasing intervals until ready 
r the market, at 10 or 12 weeks old. 
(e.) In Lancashire, cheeses about four to the cwt. are made very Lancashire 
uch as those of Derbyshire, except that the salting is sometimes cheese, 
me neither by mixing salt with the ground curd, as must be 
me in Cheshire or Somersetshire, where large cheeses are 
ade, nor by rubbing the surface with salt, as is done in 
loucestershire and partly in Derbyshire ; but by floating the 
eese in a vat of brine for three or four days after it has 
►quired form and substance. The curd, when once it has been 
irly drained free of whey, is placed in a cloth under pressure 
r half an hour, and then opened up and rebroken, and again 
bjected to pressure. It is ultimately put through a curd-mill, 
d ground as fine as grains of corn. The ground curd is put 
vats holding a quarter of a cwt. each, and placed under full 
essure for some hours ; after which it is taken out and replaced 
a dry cloth, and subjected to a day's pressure. After this it is 
aced for a period of four to six days, either each in an earthen- 
ire vessel of proper shape and size, or Several together in a long 
)oden trough, in a brine in which it floats, and from which it 
sorbs sufficient salt, and becomes hard and firm in the process. 
a few days this process is completed, and the cheese is taken 
t, wiped dry, and placed on the floor of the cheese-room, and 
rned occasionally, until it is ready for sale. 
Both in Gloucestershire* and Cheshire, not universally bow- 
er — also in other districts less generally — it is a not uncom- 
on practice to use artificial means in order to give to cheese a 
llow and sometimes even an orange colour. A small quantity 
about half-a-gill per 100 gallons — of liquid annatto is for 
