76 CHEESE AND CHEESE-MAKING 



into two-inch cubes, tie up in a cloth, cover with 

 dry cloths and a tin pan and apply the weights. 

 Open out and separate every half-hour, using 

 dry cloths each time until it is ready to grind. 

 The above method of manufacture results in a 

 more open and meaty cheese than that obtained 

 by adopting the modern or Canadian plan. 



CANADIAN METHOD. In this method the 

 whey is drawn off before any matting or con- 

 solidating takes place, and the loose curd is 

 removed from the vat to a curd-cooler, where it 

 is stirred until it is dry enough to mat, which, 

 however, is a point rather difficult for inexperi- 

 enced persons to decide. Matting goes on until 

 the curd is ready to grind. A curd is ready to 

 grind when it is distinctly acid to the taste and 

 smell, dry and solid in cutting, tears stringy, and 

 attenuates from i in. to ij in. on the hot iron. 



GRINDING is done to reduce the curd to 

 such a condition that salt can be thoroughly 

 distributed ; it also allows of the cooling of the 

 curd. When ground the curd is ready for weigh- 

 ing, and, if cool enough, for salting. 



SALTING. About two per cent, of salt is the 

 amount usually added, and the temperature of 



