CHEESE MAKING 65 



which will draw out on a hot iron. These should be 

 about two inches long. Now the curd is ready for 

 salting. It should be soft and silky. In hot weather 

 reduce the temperature as much as possible before 

 salting and putting the curd into the press. Use at 

 the rate of 2{ to 2J pounds of salt per 1,000 pounds 

 of milk, varying the weight of salt according to the 

 amount of moisture in the curd, and according to 

 market demands. Most any of the common brands 

 of salt are very good. Worcester, Anchor, Ashton, 

 Diamond, Crystal, Kansas, Genesee, Colonial, and 

 others are used. To determine their purity dis- 

 solve a small amount of salt in clear water, and if it 

 remains clear there is no dirt present. If sediment 

 settles, or if cloudiness is produced, impurities are 

 present. Distribute the salt evenly by mixing with 

 the hands or forked ladle. Stir every ten minutes 

 to keep salt from settling to the bottom of the pile. 

 Keep at 90 F. When a velvety feeling is regained, 

 which usually requires fifteen to twenty minutes, the 

 curd is ready for pressing. Cool curd to between 

 80 and 85 F. Why? Place in hoops so that the 

 bandages are even with edges, turning down over the 

 circles. Press for an hour by tightening press every 

 few minutes. The curd will now be pressed together 

 and it should be taken from the press and the ban- 

 dages smoothed and neatly trimmed. Soak into 

 position with warm water if necessary. Place fol- 

 lowers in carefully so as to make uniform shape. 

 Press from twelve to twenty-four hours, depending 

 on the size of the cheese and the pressure. Take 



