1903 The still-room by C. Roundell

The StilLRoom

a table knife at each binding. As soon as a dry crust begins to form, the binders are to be removed. The cheeses are to be kept at a temperature of about 55° F., and given plenty of air. They require turning daily. In about a month the cheeses are to be placed in a dark store-room having a tempera- ture of 60° to 65^ F., and are to be turned and brushed daily. In about six months they are fit for the table. In making Cheddar cheese, the night's milk is placed in a vat, and left until the following morning, being kept fairly cool. If much cream has risen by the morning, this must be skimmed off, added to the morning's milk, and well stirred. The morning's milk must then be heated by the pan being placed in a vessel containing hot water until its temperature is raised to a point not far short of, but never exceed- ing, 95° F. The evening's milk is then added to it, and the joint temperature brought to about 80° to 85° F. Rennet is added, as in the case of Stilton cheese. In about an hour, when the curd breaks readily and clearly, as if cut, the curd is to be cut by a long thin knife into two-inch cubes. In about five minutes the curd is to be further broken up for about fifty minutes by the "breaker" until the pieces are of the size of peas, the whey keeping green all the while. Allow the whey to drain and separate for five or ten minutes, when it should be partly baled or syphoned off, heated to 130° F., and returned so as to raise the total temperature to 90° to [8