410 SCIENCE AND PRACTICE OF CHEESE-MAKING 



in direct contact with the mold. The cheese is then 

 put under continual pressure of 60 to 120 pounds 

 and kept under this continual pressure for 6 to 12 

 hours. 



Salting and curing. — There are two methods 

 which may be employed in salting, dry-salting and 

 wet-salting. In dry-salting, when the cheese is finally 

 ♦ taken from the press, it is removed from the press- 

 mold, its bandage is removed completely and the 

 cheese placed in another mold, quite similar, known 

 as the salting-mold. Each cheese is placed in a 

 salting-mold with a coating of fine salt completely 

 surrounding it. The cheese is salted in this way 

 once each day for 5 or 6 days. Each day the cheese 

 should be turned when it is replaced in the mold, 

 so that it will not be rounded on one end more 

 than another. This is for the purpose of making 

 both ends uniform in shape, giving each the proper 

 rounding peculiar to the shape of the cheese. In 

 the method of wet-salting, the cheese is placed 

 in a tank of salt brine, made by dissolving common 

 salt in water in the proportion of about one pound 

 of salt to 2}^ quarts of water. Each cheese is 

 turned once a day and should be left in the brine 7 

 or 8 days. When the cheese is taken from the 

 salting-mold or salt bath it is placed in warm water 

 and is given a vigorous, thorough brushing in order 

 to remove all slimy or greasy substances that may 

 have accumulated on the outer surface of the 

 cheese. When the surface of the cheese is well 

 cleansed, it is carefully wiped dry with a linen 

 towel and placed upon a shelf in the curing-room. 

 In being placed on the shelves, the cheeses should 



