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Cheese, to Keep

When a whole cheese is cut, and the consumption small, it generally becomes dry, and lose its flavour after it has been used a little while. In order to prevent this, a small piece should be cut for use, and the remainder rubbed with butter, wrapped in a clean cloth, and placed in a covered jar, which should be kept in a cool and rather damp place. If these directions are attended to, a whole cheese might be purchased at a time, and the goodness preserved until it is finished. This will be found to be much more economical than buying it in small quantities. Cheese which has become too dry to be presented at table may be used for stewing, or grated for macaroni. The mould which gathers on cheese should be wiped off with a damp cloth. If any mites appear, a little brandy should be poured over the part.