. The dairyman's manual. A practical treatise on the dairy .. . The cheeses are carefully tested and are thenplaced on the ground, which is covered with straw, andremain twelve hours to cool down to the low temperatureof the caves. They are then removed to the handful of salt is spread over one face of the cheeseand this is placed on the ground; another is salted onone face and placed on the first, and a third is treated inthe same way and set upon tlie second one. In twenty-four hours the cheeses are reversed and salted as beforeon the other faces. Forty-eight hours afterwards
. The dairyman's manual. A practical treatise on the dairy .. . The cheeses are carefully tested and are thenplaced on the ground, which is covered with straw, andremain twelve hours to cool down to the low temperatureof the caves. They are then removed to the handful of salt is spread over one face of the cheeseand this is placed on the ground; another is salted onone face and placed on the first, and a third is treated inthe same way and set upon tlie second one. In twenty-four hours the cheeses are reversed and salted as beforeon the other faces. Forty-eight hours afterwards thecheeses are well rubbed with a coarse cloth to make thesalt penetrate and are replaced in piles of three. Theyare then left for two days, when they are returned to theweighing-room and are passed through two operationswhich are called the raclage (trimming). The first 386 THE DAIKTMAKs MANUAL. of these operations is to scrape off from the cheese witha knife a certain adhesive glutinous matter which formsupon it during the salting; the second is to remove a. It thin slice of the crust of the cheese, which is preservedfor sale as an article of food for poorer consumers. Thiisells at ahout five cents per pound (figure 89). The CHEESE MAKING. 387 cheeses are now sorted into three qualities, having so farprogressed in the curing as to enable the operators toclass them in this way. After this sorting the cheeses ^n O
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Keywords: ., bookcentury1800, bookdecade1890, booksubjectdairyin, bookyear1894
