142 THE BOOK OF CHEESE 



ciently firmed in the whey, the whey is drawn down to 

 the surface of the curd. The curd is then dipped into 

 the Limburger molds. These molds are 5 inches square 

 by 8 inches deep without top or bottom. Usually there 

 are five or six of these molds built together into a section. 

 These molds are placed on a draining table beside the 

 vat and the curd is ladled into them with a large tin 

 ladle. The draining table has strips on both sides and 

 one end and slants toward the other end so that the 

 whey will drain from the curd and yet not go on the 

 floor except at the one end. This makes it easy to 

 save and catch the whey for stock feed. 



161. Draining and salting Limburger. In some fac- 

 tories, a clean piece of burlap is put on the draining table 

 and the molds and curd placed on the burlap. This aids 

 in the rapid draining of the whey from the curd and pre- 

 vents the loss of curd particles. The curd should be 

 turned frequently in the mold to obtain uniform draining. 

 The molds are transferred to the salting room as soon as 

 well drained, usually in about twelve hours, but sometimes 

 they are left until the following morning. Here they 

 are placed on another draining table, which has strips 

 about 5 inches high on the sides and one end. The 

 cheeses are placed along this board, each cheese being 

 separated by a piece of board 4 inches high and 5 inches 

 wide. When the row is filled, a long strip the length of 

 the table is placed against the row. Another row is 

 laid down against this strip in the same manner as the 

 first, and so on until several rows are on the table. 

 The last long strip is held firmly in place by sticks 

 wedged between it and the opposite side of the table. 

 These strips and pieces form a mold for each cheese while 

 draining. Usually the cheeses are turned several times 



