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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
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