1 Junx, 1898.] QUEENSLAND AGRICULTURAL JOURNAL. 457 
the unskimmed milk obtained next morning, and thus the best product will be 
obtained. ‘The curds then distribute themselves in the liquid in cubes, which 
conserve the warmth. The rennet of commerce is then employed in the 
proportion of one spoonful of rennet to 50 litres (88 pints) of milk, at a 
temperature of 26 degrees to 27 degrees centigrade. 
The quantity of rennet necessary is calculated so that the coagulation 
shall not occur in less than four hours, nor more than five hours, according to 
the season, the quality of the cows and their diet, and in order that when the 
cream separates there shall not result exact homogenity in the product. 
When the mass will not adhere to fingers, and completely separates itself 
from the whey, it is poured with a ladle into cylindrical moulds of tin plate, 
punctured with small holes to facilitate the exit of the whey. These cylinders, 
or moulds, measure 12 centimetres or 4% inches in diameter, and same in 
height, and stand upon rush mats or grooved tables. The moulds are filled 
gradually until they eventually contain the quantity of curd produced by two 
litres of milk—that is to say, the quantity necessary to form one cheese. 
During this process the temperature of the room should be maintained at 18 
degrees centigrade. By the night or the following morning the cheese will 
have acquired sufficient consistency to permit of its being turned over, end for 
end; and, after two days, it will be in a condition to salt it, spreading the salt 
equally over both faces. When eo far finished, the cheese will weigh about 
4 \b., and may be conveyed to the drying-room, where proper arrangements 
have been made for ventilation, and where the temperature can be maintained 
at about 15 degrees approximately. The windows in this room are small and 
numerous, and, are covered with fine metallic gauze in order to exclude birds 
and insects. ‘The cheeses are arranged generally in rows upon spread-out 
straw, and-do not touch each other. At first they are turned every day, and 
subsequently every third day. Little by little a pale-yellow mouid will cover 
them. 
The cheeses remain in the drying-room for twelve to twenty-four days, 
according to circumstances, until they have acquired a sufficient consistency 
and do not adhere to the fingers ; otherwise, until they begin to sweat, when 
they are conveyed to a cellar, where they are perfected and acquire that 
eculiar softness of tone which is so appreciated by consumers. The cellar 
should always be kept at a moderate temperature and be somewhat damp, and 
so arranged that the rays of the sun may not enter it, and that the temperature 
may never exceed 14 degrees centigrade. The cheeses are placed on the 
shelves when completed in the order of their age, the damaged parts, if any, 
being carefully removed. The process altogether occupies about forty-five 
days generally, without taking into account those refining processes which 
some makers submit them to. ; 
Cheeses of 300 gramms thus manufactured constitute a very profitable 
industry, requiring neither large capital nor much labour. 
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