In the month of April the process of cheese making- generally begins, though it is not till after the cows are fed in good pastures that the blue mould will be on it which is a sign of richness.

One difficulty to contend against just now is the heaving of the cheese, or getting out of shape. This may sometimes be prevented by putting one pint of sour whey to forty or fifty gallons of milk and also a little saltpetre.

To the same quantity of milk put a tablespoonful of saltpetre in this way. Place it on the cloth which covers the cheese-tub underneath the sieve, and strain the milk through it. The saltpetre will then dissolve and effectually mix with the milk.

When the milk is cool enough for the rennet to be put in, which is eighty degrees as indicated by your thermometer, it should be allowed to stand for an hour without being disturbed. Then it may be cut with a knife having three blades, slowly at first, to allow of some of the whey being dripped from it. In a quarter of an hour longer, it may be broken up very small, without injuring the quality by the fat from the curd being carried off by the whey. It will then sink in a solid mass, when the whey can be more easily removed. As it is necessary to make the curd as dry as possible, it is often put into vats and placed in the press for half an hour, after which it is taken out and placed in a tub, and either crumbled to pieces with the hand or, which saves the dairymaid much labour, ground by a mill placed on the top of the tub, this latter plan being the best for regularity. It will now be put into the vats and pressed firmly After the cheese has been in the press two hours, the wet cloth must be taken off and a dry one substituted, and the cheese turned over. When this second one is removed, if the curd be not properly closed up, a third may be used before salting.

The cheese made at night shot 1d be salted as early as convenient the next morning, and that made in the morning should have the salt rubbed in at night. Thin cheeses will require three times rubbing, and thicker ones four. Four or five days in the vat will complete the process, though a longer period would be an advantage.

After taking the cheese from the vat let it be well washed in cold water to remove the brine and wiped, or it will fail to acquire that beautiful blue mould which is an indication of richness and good quality and will fetch the highest price in the market.

You may now place your cheeses in the dairy for a week, after which they may be removed to the cheese-room. Care must be taken not to place them in a draughty situation or they will invariably crack. Turn them daily, frequently changing to clean shelves. In three or four months they will be ready.