PRODUCTION OF BUTTER AND CHEESE. 
299 
the cheese does not press well; the whey being retained, it oozes out through holes or cracks, 
into which the fly will deposit its eggs, and hence leaky cheeses are infested with maggots; 
these, when found should be cut out, and the place filled with a mixture of lime and butter or 
tallow, and covered with cloth. Hot weather demands and requires the closest attention to 
the cheese and cheese room. 
The secret of making rich cheese lies in the preservation of the cream in the curd, for the 
cream of the milk is not coagulated by the rennet, and hence it is liable to be forced out in 
breaking up the curd ; the whey should be observed, to learn whether the cream is lost or not; 
if found upon the whey it should be skimmed off, and used for dressing the cheese. The 
practice of skimming the night’s milk in the morning is right, as it would be lost if left in the 
milk. Neither would it be of any use to add cream. It is estimated that milk which will 
make one pound of butter will make two pounds of cheese, hence it takes six or seven pounds 
of milk to make a pound of cheese. 
