100 CANADIAN DAIRYING. 



or the curd may be dipped out of the whey and placed 

 on some sort of a wooden rack to drain. If no 

 rack be available, the draining may take place in the 

 vessel used for making the cheese. The whey should 

 be removed as fast as it accumulates. During this 

 time the temperature of the curd should be from 90 

 to 92 degrees. When the curd is somewhat firm 

 and shows a tendency to meatiness, it may be 

 broken into small pieces, and the salt applied at the 

 rate of one to two pounds per 100 pounds of curd, or 

 at the rate of two to four ounces for 100 Ibs. milk. 

 Use the larger weight of salt on a soft, wet curd. 



Thoroughly mix this salt with the curd, and as 

 soon as it is dissolved, which will be in about fifteen 

 minutes, the curd may be carefully packed in the 

 hoop, and pressure applied gently. At the end of 

 half an hour or more, the curd should be taken out of 

 the hoop, and the bandage pulled neatly up about the 

 cheese, allowing about one-half inch to lap over each 

 end. A cotton circle may be placed on each end, 

 and the green cheese be put under pressure again for 

 twenty-four to forty-eight hours. The cheese may 

 then be removed from the press, and be placed in a 

 cool room at a temperature not above 60 degrees. At 

 the end of a week they may be dipped in paraffine 

 wax, or be given some other coating material which 

 will prevent the evaporation of too much moisture, 

 causing the cheese to be hard and dry. They require 

 turning every day for about a month. When from 

 two to three months old, they should be in good con- 

 dition for eating. They will ripen sooner if at a 



