CHEESE 



119 



cake as formed in the kettle without being broken. 

 Pressure is applied, at first, gently, later heavier and 

 after half an hour the cheese is taken out, turned and 



In Swiss cheese making the curd is lifted out of the vat with a strong cloth 



provided with fresh bandage, put back into press and 

 left till the next day. 



Curing and Salting. — The cheese is first placed in a 

 curing room above ground and heated in winter. After 

 a few weeks it is removed to the cellar. Sometimes 

 three to five cheese are piled one on the top of the 

 other for a few days with a few handfuls of salt between 

 them. The salting proper is done by rubbing and 

 brushing dry salt and the brine formed from same into 



