278 Milk and Its Products 
gular cheese vat are used. In the latter case the 
curd is made in much the same way as for ordinary 
cheese up to the point when the whey is drawn off. 
The milk is set at a rather high temperature (92° to 
100° F.). The curd is broken into pieces the size 
of a hen’s egg, and allowed to settle to the bottom 
of the kettle. It is then scooped out and put in 
rectangular molds arranged on tables, so that the 
_ Whey may drain off. The molds are carefully turned 
till the whey has measurably ceased running, and the 
cheeses will maintain their form. They are then 
placed in rows on a flat table with thin pieces of 
board between them, and subjected to light pressure 
from the sides. The cheeses are turned frequently at 
first, and then at longer intervals, till at the end of 
thirty-six to forty-eight hours they may be taken 
from the press. They are then salted by rubbing 
salt on the ends and flat sides for three or four 
days. After the first salting they are laid on the 
table in single layers, afterward they are piled, at 
first two deep, then three or four deep, so that the 
absorption of the salt may be promoted. During 
salting and pressing they are kept at a uniform tem- 
perature of from 59° to 63° F. They are then cured 
in a cool (60° F.), well-ventilated cellar nearly satur- 
ated with moisture, with careful watching and much 
manipulation and turning. With the ripening they 
begin to soften. The curd, at first hard, takes on 
the characteristic glassy, greasy appearance, at the 
same time that the rind becomes at first yellow, then 
reddish yellow. The softening begins on the outside 
