122 THE STORY OF MILK 



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hoops which are either cf glazed stoneware or per- 

 forated tin, 8 inches in diameter by 4 in. high. 



Ground stale, moldy bread is sprinkled in the curd 

 as it is put into the hoop, at the rate of 1 part of bread 

 to 10,000 parts of curd. This moldy bread is prepared 

 from 2 parts of wheat flour and 1 part of r3^e flour 

 leavened with sour yeast and vinegar and baked hard. 

 The loaf is placed in a dark, moist cellar to mold. In 

 six weeks it is penetrated with mold when it is dried 

 at 86° and pulverized, forming the powder used for 

 inoculation into the cheese curd. 



When the hoops are filled they are placed in large 

 wooden boxes at a temperature of 65° to 70° for the 

 whey to drain off. The first few days the cheese is 

 turned three times a day, later once a day, and when five 

 days old it is brought into the curing room where it 

 remains until it is firm enough to be shipped to the 

 large cold storage establishments, where it is taken care 

 of until ready for the general market. 



In the ^' caves" a high degree of moisture, a low 

 temperature — 40° to 50° — and pure air are essential 

 conditions. 



The cheese is first salted by being rubbed repeatedly 

 with salt on all sides. The slime forming on the surface 

 is brushed or scraped off so as not to prevent the ad- 

 mission of air, w^hich is essential to the curing. In 

 order to further facilitate the penetration w^ith air the 

 cheese is now pricked with numerous needles by means 

 of a machine and placed on the shelf in the cave where 

 the proper moisture and temperature are maintained. 



Various fermentations are now developing, one after 

 another, regulated by scraping, ventilation, etc., until 

 in six to twelve weeks the cheese is ready for the market 



