CHEESE 



107 



imitating as far as possible tlie operation with curd 

 knives in the factory. 



''Cook" the curd as in factory cheesemaking. If 

 steam is not available, allow the curd to settle and dip 



Taking the temperature of the milk 

 LQ a shotgun can 



Curd fork 



'^ ^r 



Mold or "Hoop" 



off some of the whey w^hich is then heated and poured 

 back on the curd so as to raise the temperature of the 

 whole mass about 2 degrees. Repeat this several times, 

 gradually raising the temperature to 100°, a few degrees 

 at a time. 



Keep the curd gently stirred up and floating in the 

 whey and do not allow it to he on the bottom of the 



