GORGONZOLA, AND MOULDED CHEESE 43 



natural growth, but they specially prepare a kind 

 of bread, which is crumbled, and upon which 

 mould is induced to grow, which it will easily 

 do by exposure to a slightly warm, humid 

 atmosphere. The mouldy crumbs which are 

 thus produced are mixed with the curd, which 

 is subsequently converted into cheese. 



After the cheese has been formed it remains 

 for drainage in an apartment at about 66 F. 

 It is frequently turned, taken out of the 

 mould, the cloth changed, and turned again. 

 In Lombardy, where the cheese is sold in its 

 new or green form, it is weighed at the time 

 it is last taken out of the mould. It is then 

 ready for removal to the salting-room, where 

 it subsequently remains a few days at 68 F. 

 The cheese will then be found covered with 

 a fine growth of white fungus, which is an 

 indication that it is ready for salting. The 

 finest salt is used by the best manufacturers, 

 although those who exercise little care use 

 any salt which comes to hand. The surface 

 of the cheese is entirely covered by gently 

 sprinkling, the salt being subsequently rubbed 

 into the crust with the hand. As a rule, 



