CHEESE 



97 



maturity of the curd, the threads will break at a length 

 of from 3^ to 2 inches. Usually fermentation is con- 

 sidered sufficient when threads 13/^ inches long are 

 formed by this test. 



Salting. — The matting is then interrupted by breaking 

 up and salting 

 the curd. This 

 can be done by 

 hand or by a 

 curd-mill which 

 cuts or breaks 

 up the curd and 

 permits a thor- 

 ough mixing in 

 of the salt. Two 

 or three pounds 

 of salt to one 

 hundred pounds of curd^ 

 milk, is the usual ratio. 



Pressing. — Stirring and cooling the salted curd to 

 about 80° F. makes it ready for packing into the hoops 

 in which it is to be pressed. The hoop is usually a 

 cylinder of hea\y tin with a ''follower" of wood on 

 which the pressure is applied. Before the curd is put 

 in, the hoop is lined with cheese-cloth which remains 

 on the cheese, when it is taken out. The press mostly 

 used in the factory is the continuous pressure ''gang- 

 press" in which a number of cheeses can be pressed at 

 the same time. 



Curing. — ^After 18 hours' pressure the cheese is taken 

 out of the press and out of the hoop, weighed and placed 

 on a shelf or table in the curing room. For the first 

 week or ten days it is kept at a temperature of about 



Curd mill 



or the curd from 1,000 lbs. of 



