THE SWISS AND ITALIAN GROUPS 



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he slips a cheese cloth. With the aid of an assistant he 

 removes the mass to a perforated vessel for draining. 

 After this the curd goes into large wooden hoops, lined 

 with cloth, which stand upon a slanting draining table 

 until evening. No pressure is used. Before night they 

 are taken to the cellar. The cloths are removed next 



FIG. 58. A typical cheese-market in France. 



day. After standing four days, they are salted by cover- 

 ing the upper surface with coarse salt. This is repeated 

 with daily turning for twenty days, then salted on alter- 

 nate days for another period of twenty days. At the 

 end of the forty days' salting, the cheese is removed from 

 the hoop, scraped, sprinkled with whey and the rind 

 rubbed smooth. A dressing of linseed oil either with or 

 without bone black is applied. 



The cheeses are kept in special ripening rooms, 



