86 CHEESE AND CHEESE-MAKING 



drain during the night whilst in the curd-sink. 

 In the morning cut up the evening's curd, and 

 then allow the two curds to develop the requisite 

 amount of acidity. If acidity does not develop 

 rapidly enough, tear up the curds to aid it, or 

 place them upon racks and keep them warm 

 with hot water. 



SALTING. When the curds are ready, i.e. 

 when they have developed a sufficient amount 

 of acidity, and are of a certain mellowness, they 

 are broken up by hand into coarse-grained 

 pieces. It is always difficult to decide when 

 the curds are ready, and experience is the only 

 teacher. The following, however, are some of 

 the signs that guide the maker as to the fitness 

 of the curds The first curd made should be 

 clean, flaky, decidedly acid, and free from 

 sliminess or sponginess ; the second should be 

 in about the same condition, but not so acid. 

 It takes usually thirty-six and twenty- four hours 

 respectively before the curds show the above 

 signs. After these are broken they are mixed 

 together, and a rather coarse salt is added at 

 the rate of about I J per cent, by weight of the 

 curd. If the curd is wet add more salt, if dry 



