CHESHIRE CHEESE-MAKING 99 



pieces of about two inches diameter. The turn- 

 ing is repeated until the curd is sufficiently dry 

 and acid, and four or five turnings are usually 

 required. After the last turning grind the curd 

 twice, making it finer than the curd of a Cheddar. 

 The object of the fine grinding is to produce 

 the granular, open, crumbly texture that is so 

 much sought after in a Cheshire. 



SALTING. Salt is added at the rate of 7 to 

 8 ozs. per 20 Ibs. of curd, more being used if the 

 curd is wet, less if it is dry. The temperature 

 at the time of salting should be above 70 F., 

 and below 80 F. If below 70 the curd will 

 not take the salt, and the cheese will afterwards 

 become black in the centre. If 80 or above, 

 there will be loss of fat during the after treat- 

 ment of the cheese. Thoroughly mix the salt 

 and the curd, and then put the salted curd into 

 a hoop lined with a coarse cloth. After hooping 

 take the cheese into the press-room, and place 

 it in the cheese-oven, where a temperature of 

 75 to 80 is maintained. Here the whey slowly 

 drains from the curd, the curd itself contracts, 

 and the amount of acidity gradually increases. 

 The escape of the whey is facilitated by the 



