Some have shortened the process of pressing by placing the cheese--after it has been under the press for two hours or so for the first time--into water heated to about one hundred or one hundred and ten degrees, and allowing the cheese to remain in the water about the space of half an hour, and thereafter drying it with a cloth, and putting it again under the press. When taken from the press, generally after two or three days from the time they were first placed under it, they are exposed for a week or so to the warmth and heat of the farmer’s kitchen,--not to excite sweating, but merely to dry them a little before they are placed in the store, where a small proportion of heat is admitted. While they remain in the kitchen they are turned over three or four times every day; and, whenever they begin to harden a little on the outside, they are laid up on the shelves of the store, where they are turned over once a day or once in two days for a week or so, until they are dry, and twice every week afterwards. The store-houses for cheese in Scotland are in proportion to the size of the dairy,--generally a small place adjoining the milk-house, or in the end of the barn or other buildings, where racks are placed, with as many shelves as can hold the cheeses made in the season. When no particular place is prepared, the racks are placed in the barn, which is generally empty during summer; or some lay the cheeses on the floor of a garret over some part of their dwelling-house. Wherever the cheeses are stored, they are not sweated or put into a warm place, but kept cool, in a place in a medium state, between damp and dry, without the sun being allowed to shine on them, or yet a great current of air admitted. Too much air, or the rays of the sun, would dry the cheeses too fast, diminish their weight, and make them crack; and heat would make them sweat or perspire, which extracts the fat, and tends to induce hooving. But when they are kept in a temperature nearly similar to that of a barn, the doors of which are not much open, and but a moderate current of air admitted, the cheeses are kept in a proper shape,--neither so dry as to rend the skin, nor so damp as to render them mouldy on the outside; and no partial fermentation is excited, but the cheese is preserved sound and good. DUTCH CHEESE--The most celebrated of the Dutch cheeses is the Edam, of North Holland, and the Gouda. The manufacture of these and other varieties will be described in a subsequent chapter, on Dairy Husbandry in Holland.