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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