278 Milk and Its Products 



gular cheese vat are used. In the latter case the 

 curd is made in much the same way as for ordinary 

 cheese up to the point when the whey is drawn off. 

 The milk is set at a rather high temperature (92 to 

 100 F.). The curd is broken into pieces the size 

 of a hen's egg, and allowed to settle to the bottom 

 of the kettle. It is then scooped out and put in 

 rectangular molds arranged on tables, so that the 

 whey may drain off. The molds are carefully turned 

 till the whey has measurably ceased running, and the 

 cheeses will maintain their form. They are then 

 placed in rows on a flat table with thin pieces of 

 board between them, and subjected to light pressure 

 from the sides. The cheeses are turned frequently at 

 first, and then at longer intervals, till at the end of 

 thirty -six to forty -eight hours they may be taken 

 from the press. They are then salted by rubbing 

 salt on the ends and flat sides for -three or four 

 days. After the first salting they are laid on the 

 table in single layers, afterward they are piled, at 

 first two deep, then three or four deep, so that the 

 absorption of the salt may be promoted. During 

 salting and pressing they are kept at a uniform tem- 

 perature of from 59 to 63 F. They are then cured 

 in a cool (60 F.), well -ventilated cellar nearly satur- 

 ated with moisture, with careful watching and much 

 manipulation and turning. With the ripening they 

 begin to soften. The curd, at first hard, takes on 

 the characteristic glassy, greasy appearance, at the 

 same time that the rind becomes at first yellow, then 

 reddish yellow. The softening begins on the outside 



