408 SCIENCE AND PRACTICE OF CHEESE-MAKING 



again passed through the mass of curd lengthwise and 

 crosswise, continuing the cutting until the curd has 

 been cut as uniformly as possible into very small 

 pieces. 



Treatment of curd after cutting. — When the cut- 

 ting is completed, then one commences at once to 

 heat the curd up to the temperature of 93° to 96° 

 F. The heating is done as quickly as possible. 

 While the heating is in progress, the curd is kept 

 constantly agitated to prevent settling and conse- 

 quent overheating. As soon as the curd shows 

 signs of hardening, which the experience of the 

 worker will enable him to determine, the whey is 

 drawn off until the upper surface of the curd ap- 

 pears, when one should commence to fill the press- 

 molds. 



Filling molds, pressing and dressing cheese. — 

 The molds, which are described later in detail, are 

 well soaked in warm water previous to use, in 

 order to prevent too sudden chilling of curd and 

 consequent checking of separation of whey. As 

 soon as the whey is drawn off, as indicated above, 

 one commences to fill the pressing-molds. The fill- 

 ing should be done as rapidly as possible to prevent 

 too great cooling of curd. When the curd has been 

 put into the molds, its temperature should not be 

 below 88° F. Unless care is taken to keep the 

 curd covered, the portion that is last put into the 

 molds may become too much cooled. In making 

 Edam cheese on a small scale, it is a good plan to 

 squeeze the moisture out by the hands as much as 

 possible and then break it up again before putting 

 in the molds, when the curd should be pressed 



