354 , MANUAL OF MILK PRODUCTS 



pile in the center of the kettle. One edge of a heavy linen cloth 

 resembling burlap is wrapped around a piece of hoop iron, and 

 by this means the cloth is slipped under the pile of curd. The 

 mass of curd is then raised from the whey by means of a rope 

 and pulley and lowered into a cheese hoop on the draining table. 

 These hoops are 4 to 6 inches deep and vary greatly in diameter. 

 The cloth is folded over the cheese, a large follower is put on 

 top, and the press is allowed to come down on the cheese. The 

 press is usually a log swung at one end and operated by a double 

 lever. Pressure is continued for the first time just long enough 

 for the curd mass to retain its shape. The hoop is then removed, 

 the cheese turned over, and a dry cloth substituted. The 

 cheese is allowed to remain in the press about twenty-four hours, 

 during which time it is turned and a dry cloth substituted several 

 times (six or more). 



At the end of the pressing the curd should be a homogeneous 

 mass without holes. The cheese is then removed to the salting 

 board, covered with a layer of salt, and turned occasionally. 

 In a day or two it is put in the salting tank in a brine strong 

 enough to float an egg ; it remains here at the discretion of the 

 cheese-maker for one to four days. Often no brine tank is used 

 with Emmental cheese. 



The cheese is then taken to the curing cellar. In the best 

 factories two or more cellars with different temperatures are 

 available, and the cheeses are placed in them according to the 

 way the cheese-maker thinks their development requires. If 

 it appears that the cheese may develop too fast and have too 

 many and too large eyes, the cheese is placed in a cool cellar ; 

 if the reverse is true, a warm cellar is selected. The cellars 

 vary in temperature from 55 to 65 degrees, though in extreme 

 cases 70 degrees or a little higher may be used . While the cheeses 

 are in the ripening cellar, which in Switzerland may be six to 

 ten months or longer, and in the United States three to six 

 months, they should be turned and washed every other day 



