Put a rack across the cheese-pan or tub and pour the milk through a fine hair sieve into it. Ascertain by the thermometer that the milk is a right heat, - viz., eighty-four degrees, or the curd will not be a proper consistency. Rennet and a small quantity of water in which veil has been steeping is then strained into it in about the same proportion of that mentioned in Cheddar Cheese.

Put a cloth over it to keep up its temperature and let it stand for sixty minutes. If at the end of thirty minutes, the curd has not begun to collect at the sides of the pan, add a little more rennet. When the curd is properly come, let it be gently broken up by putting the cheese breaker slowly down and bringing it up as slowly until it has gone once round the basin or pan. The second time it may be passed round a little quicker, and the third time put the breaker in at one end and bring it up at the other, and so go round. After this process let it remain a quarter of an hour. Then the dairy-maid must kneel down and begin to collect the curd with her arms and hands before removing any of the whey: by so doing she will be able to get it firm at the bottom. She must then draw the curd towards her which will now occupy half the pan, turn it from light to left till opposite, and then gently roll it over, bearing in mind that the weight of whey assists with the natural warmth of the arms and hands in producing the firmness required. She may then commence ladling off the whey, then cut her curd into large squares and lay them in a wicker sieve. The pan is now empty, let her put her cheese tongs across it and place the vat and cheese hoop on them.

Put the large lumps of curd into this vat and lay the strainer over it, then place the strainer in the centre of the vat and commence at once to break up the curd with the hands. The dairy-maid must then take her kneeling-board, which is about five inches in width and thirteen long, and placing it over half the cheese, must kneel on it while she works the other half with her fists, moving it gradually round so that the cheese may be kneaded all over. Then she must draw the cloth straight over it corner ways, which will enable her to lay hold of both ends and swing or turn it over.

Then she must tuck the strainer round tight and knead it again as before, which will occupy half an hour. Next take the strainer off and cut the curd into four large pieces and put them into the wicker sieve. She must then dip the strainer in whey, and wring it perfectly dry. The dairy-maid must again place the tongs on the cheese pan, and put the vat on it, and cheese hoop and the strainer in the centre. She must next crumble up a third part of the cheese with her hands, pressing it for twenty minutes, then another, break it and press it as before, and lastly the remainder in the same way; bring the corner of the straining cloth over it, regulating her hoop so as to be just on the surface. By so doing the press will accomplish all that is required. The curd is then put into the cheese-press for three hours, and when taken out the strainer is wrung. It is then salted, put in again, and left for three or four days; after which the brine is well washed off in cold water and the cheese wiped and placed in the dairy for a week, and afterwards removed to the cheese-room.