CURD-MAKING 



77 



100. Curd knives. For cutting curd, special knives 

 have been devised (Fig. 11). They consist of series of 

 parallel blades fixed in a frame to make cuts equidistant. 

 The blades run vertically in one, horizontally in another. 



Horizontal 



Perpendicular Horizontal Perpendicular 



FIG. 11. Blade and wire curd knives. 



They are spaced according to the demands of the variety 

 of cheese to be made. Wires stretched in a frame take 

 the place of blades in some makes of curd knife. 



101. Heating or " cooking." Curdling by rennet 

 has already been shown to be markedly hastened by 

 moderate heating. After the coagulum or curd is 

 formed, the making process may be completed without 

 the application of further heat, as in Neufchatel, 

 Camembert and related forms (Fig. 12) and in some 

 practices with Limburger. In other forms and especially 

 in the hard cheeses in which cutting of curd is a prominent 



