CHEESE MAKI]S"G. 395 



52. Test the curd frequently, by touch, smell, taste 

 and appearance. 



53. Curd is ready for cutting and salting when it feels 

 mellow, soft and unctuous ; 



54. When it smells slightly acid ; 



55. When it has a brisk, sharp, but not sour, taste; 



56. And when it appears somewhat fibrous in texture 

 instead of flaky. 



57. A porous open curd should be soured more before 

 it is cut and salted. 



58. A moist or soft curd should be cut earlier. 



59. Stir a soft moist curd some time before adding 

 salt. 



60. A soft moist curd, and a porous open one, should 

 both be well aired by stirring before salting. 



61. Air and stir curd, as a rule, five or ten minutes 

 after grinding before salting. 



62. Use the salt which you have proved to be the best. 



63. Use a small mill and grind the salt extremely fine. 



64. April and May cheese requires one and three-quar- 

 ter pounds of salt per 1,000 pounds of milk. 



65. Summer cheese requires two to two and three- 

 quarter pounds of salt per 1,000 pounds of milk. 



GQ. An increase of salt is required when the milk was 

 sour, or an excess of rennet has been used. 



67. Salt retards curing and corrects acidity. 



68. Twenty to forty-five minutes should elapse after 

 salting before going to press. 



69. Undue delay at this stage causes loss of flavor. 



70. Press continuously; at first light, then gradually 

 heavier. 



71. Clean the curd mill every day. 



72. A foul curd mill inevitably produces bad flavors. 



73. Use loose-fitting followers and canvas rings. 



74. Pure water only should be used when bandaging 

 cheese. 



