114 THE STORY OF MILK 



of curd put in which is squeezed and worked thoroughly 



with the hands. More curd is added and worked in 



the same way and this is repeated until the mold is 



full with a large top on, which is pressed with the hands 



for 4 or 5 minutes, turning the cheese 3 or 4 times and 



opening the drain holes if plugged up. Some makers 



sprinkle a teaspoonful of fine salt in the bottom of the 



mold, but in warm w^eather it is better 



to work in a quarter of an ounce of salt. 



This work must be done quickly so the 



curd will not cool. 



When thus formed the cheese is dipped 



for 1 or 2 minutes in fresh whey heated 



to 126° (in winter 131°) and pressed with 



, , , , , _ , the hands in the mold for another 2 

 Mold for Edam . . , ... ^ „ • i rv i 



cheese mmutes when it is careiully wiped on by 



rolling on a fine cloth to remove the last 

 drop of whey. The cheese is then wTapped in a 

 fine cloth, placed in the mold and put to press, in 

 the Spring for 5 to 7 hours, later in the year for 

 12 hours. The cloth is now removed and the cheese 

 is put in a larger mold which is placed in a water- 

 tight salting box provided with a cover and a drain- 

 hole in one end. The first day a pinch of salt is put 

 on the top of the cheese and the next the whole cheese 

 is rolled in damp salt, turned and put back in the mold, 

 a liberal quantity of salt being placed on the top. This 

 is repeated every day until the cheese from being soft 

 and elastic becomes hard which as a rule takes 8 to 10 

 days for a 4 lb. and 12 days for a 10-12 lb. cheese. 

 Finally the cheese is left a few hours in the brine col- 

 lected in the box, washed, wiped and placed on the 

 shelf in the curing room. 



