180 Dairy Bacteriology. 



pose the cheese are dipped in melted paraffin when a few 

 days old. 



In the case of types of cheese which are salted by ap- 

 plying the salt to the surface, or with soft cheese which 

 ripen from the outside, other methods of mold preven- 

 tion are employed, such as rubbing and washing the 

 cheese. The curing room itself may be freed from the 

 mold spores by the use of such standard disinfectants 

 as formalin or sulphur. 



Swiss cheese. One of the most important kinds of 

 hard cheese, is the Swiss or Emmenthaler, so named, 

 from the country and valley in which the cheese was 

 first made. In America, this type was introduced by 

 Swiss immigrants, and is being made in constantly in- 

 creasing quantities in Ohio and Wisconsin. 



Swiss cheese is a hard firm type, appearing in the 

 markets in the form of the flat circular "drum" cheese, 

 two to three feet in diameter, and six to .eight inches 

 thick, or in the smaller "block" form. In this country 

 the cheese is prepared twice a day, since it is necessary 

 to work up the milk while it is perfectly sweet. Indeed, 

 the milk is received at the factories while it is still warm, 

 and within five or six hours after it is drawn from the 

 cow the cheese is on the press. If the attempt is made 

 to prepare Swiss cheese from the kind of milk that is 

 best suited for cheddar purposes, i. e., milk in which the 

 acidity has increased to some extent, the flavor of the 

 resulting product is likely to approximate a cheddar 

 cheese rather than that of a Swiss. 



In the salting process, the salt is not mixed with the 

 curd before it is pressed, but is applied by immersing 

 the cheese for a few days in a saturated brine, "and then 

 rubbing salt over the surface of the cheese. In this way 



