292 MM and Its Products 



sweet- The curd is then allowed to settle on the 

 bottom of the tub. When it is sufficiently matted so 

 that it will hang together it is carefully turned over 

 and doubled up at one side of the tub, which is 

 slightly elevated for the purpose. The whey is then 

 dipped off and the curd made as firm as possible in 

 the tub by pressure with a piece of board and an iron 

 weight. When all the whey has been removed that 

 will run off readily, the curd is broken up with the 



hands and packed in the 

 molds shown in Fig. 51. 



It is made as firm as 

 possible in the mold by 

 pressure with the hand 

 until it will maintain its 

 shape. It is then removed 

 from the mold, neatly 



Fig. 51. Mold for Edam cheese. Wrapped in COttOU cloths 



and replaced. The covers 



are put on and the molds put in the press for three 

 hours. When removed from the press the cheese 

 should be round or nearly round in shape. They are 

 put on cup -shaped supports and salted by thoroughly 

 rubbing the outside with salt. They are then set 

 aside, covered with salt, turned and rubbed frequently 

 for three or four days. (Sometimes the salt is added 

 by immersion in saturated brine.) They are kept in 

 the salt as long as any whey is drawn out and are 

 then put on shelves in the curing -rooms still in the 

 cup -shaped support to help maintain their form. The 

 curing -rooms are kept at ordinary temperatures. In 



