292 Milk and Its Products 
sweet. The curd is then allowed to settle on the 
bottom of the tub. When it is sufficiently matted so 
that it will hang together it is carefully turned over 
and doubled up at one side of the tub, which is 
slightly elevated for the purpose. The whey is then 
dipped off and the curd made as firm as possible in 
the tub by pressure with a piece of board and an iron 
weight. When all the whey has been removed that 
will run off readily, the curd is broken up with the 
hands and packed in the 
molds shown in Fig. 51. 
It is made as firm as 
____ possible in the mold by 
. pressure with the hand 
until it will maintain its 
shape. It is then removed 
from the mold, neatly 
wrapped in cotton cloths 
and replaced. The covers 
are put on and the molds put in the press for three 
hours. When removed from the press the cheese 
should be round or nearly round in shape. They are 
put on cup-shaped supports and salted by thoroughly 
rubbing the outside with salt. They are then set 
aside, covered with salt, turned and rubbed frequently 
for three or four days. (Sometimes the salt is added 
by immersion in saturated brine.) They are kept in 
the salt as long as any whey is drawn out and are 
then put on shelves in the curing-rooms still in the 
cup-shaped support to help maintain their form. The 
curing-rooms are kept at ordinary temperatures. In 
