1903 The still-room by C. Roundell

Cheese

95° F., the curd being well stirred during the return of the heated whey, which process should be gradual, extending over ten minutes or more. The whey should now rest above the hard and shotty curd, which sinks to the bottom of the vat. In about a quarter of an hour the whey is drawn off, the curd is cut up, and the pieces are piled in a mound. Keep it warm by covering it with cloths, and in a quarter of an hour again cut it into pieces, turn it, and arrange it afresh in a mound. It is again covered for half an hour, then removed to a cooler, cut into small pieces, and covered for another half an hour. This is often again and again repeated until the curd is ripe for grinding. The curd having been ground, pure salt at the rate of an ounce to three pounds should be carefully dredged over, and mixed into it. The curd should then be placed in the cloth-lined moulds, and subjected to the press for twelve hours. The cloth is then changed, the cheese turned, and again pressed for twenty-four hours. This is repeated for four days, when the cheese is finally removed from the mould, bandaged after the manner of Stilton, and kept in a tempera- ture of 65° to 70° F. for six weeks, being turned daily the while, and then in a temperature of 60"^ to 65° F., when it is turned on alternate days for another six or eight weeks. Creayn Cheese, — There are several soft cheeses well worth the attention of the small dairy owner. Simple cream cheese is the easiest of all, for one has 19