MILK AND ITS PRODUCTS 191 



ready to cut into little strips the size of a finger. This 

 done, the curd is stirred about 30 minutes and then 

 salted. 



Salting. If a fast-curing cheese is desired, salt at 

 the rate of 2j4 pounds of salt per 100 pounds of curd. 

 When a slow-ripening cheese is desired salt at the rate of 

 2^4 pounds. Use only the best grade of salt, and have 

 the curd at a temperature of about 90 F. at the time of 

 salting. 



Molding and Pressing. Twenty to thirty minutes 

 after salting, the curd is ready for the hoops (molds) 

 which are prepared as follows : Place a piece of muslin 

 in the bottom of the hoop and on top of this a cheese 

 cloth circle somewhat less in diameter than the hoop. 

 Now place the bandage on the bandager so that when 

 the latter is in position the bandage will lap slightly over 

 the cheese cloth circle in the bottom of the hoop. Next 

 put in the curd. This done, cover with a piece of muslin 

 and put on the cover (follower). Apply pressure very 

 gradually at the start and do not apply full pressure 

 (about 20 Ibs. to the square inch) until after 20 to 30 

 minutes' pressing. Shortly after full pressure has been 

 applied, remove the follower, the muslin cloth, and 

 bandager. Turn the projecting bandage over onto the 

 cheese. Next place a cloth circle over the top, replace 

 the muslin and bandager, and then apply full pressure 

 for about 12 hours, when the cheese is taken out of the 

 hoop, any folds or irregularities in the bandage are 

 straightened out, the cheese is washed off with hot 

 water, and put back into the hoop inverted. Press about 

 ten hours longer and remove the cheese from the hoop 

 and put it into a suitable place for curing. Leave the 

 cheese cloth circles on the cheese. 



