CHEESE MAKING. 91 



have taken place, freeing the curd of the gases genera- 

 ted by this process, and prevents any huffing of the 

 cheese on the shelf in the curing room. Where ched- 

 daring and grinding are practiced, the salt is of course 

 applied after the curd is ground. Cheddaring is the 

 easier and safer method, as the whey can be drawn 

 early, and there is no danger from the acid. Salting at 

 the rate of 2)^ Ibs. of salt to 1,000 Ibs. of milk is the usual 

 practice and not far from right. For long keeping, 3 

 Ibs. of salt are noi too much. Use none but the best 

 dairy salt the best of all the dairy salts, as well as the 

 cheapest, being the Onondaga, F. F. 



PUTTING TO PRESS. 



After the acid fermentation is properly progressed, 

 the curd should be put to press at a temperature not 

 much below 80 degrees, nor much above 85. If higher, 

 it is liable to heat and taint the cheese at the center; if 

 lower it is difficult to face the cheese and press the curd 

 together properly. But in warm weather, there is not 

 much danger of getting the curd too cool. 



