168 CANADIAN DAIR YING. 



about one foot long and four to six inches wide 

 is a distinctive feature of Canadian cheesemaking. 

 In early days the curd was kept in the granular form 

 until ready to salt. The chief advantage of matting 

 'is the improved texture and body of the cheese. 

 The pieces of cheese should be turned frequently on 

 racks or on the pan in order to prevent the whey 

 forming in pools on the curd. The pieces of curd 

 may be piled two or three deep and should be 

 kept at a temperature of about 95 degrees until 

 they become " meaty," and the whey which comes 

 away from the curd shows from .7 to .85 per cent of 

 acid. (This will correspond with three-quarters to 

 one inch or more of acid on the hot iron.) The curd 

 may now be run through some form of mill which 

 cuts the curd into pieces of uniform size. This stage 

 was formerly known as " grinding," but a curd should 

 never be put through any mill which " grinds " the 

 curd, as this injures the body'and texture and causes 

 too great a loss of fat. 



If the curd be allowed to mature too much before 

 milling it also causes an extra loss of fat. As a rule, 

 the milling of the curd should come about half way 

 between dipping and salting. After milling, the curd 

 should be stirred frequently, to expel surplus moisture 

 and to prevent matting and to improve the flavor. 

 Curds having a bad flavor may be washed, directly 

 after milling, with water at a temperature of about 

 98 degrees, with good results. 



