198 Milk and Its Products. 
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 satura- 
ted 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 
and proceeds toward the center, and the cheeses are 
considered to be marketable when one-quarter of the 
cheese has taken on its characteristic texture. 
Imitation Swiss cheese. —A considerable amount of 
cheese closely resembling the true Emmenthaler is 
made in America. Its main distinctive characteristic 
lies in its peculiar flavor, and in the appearance of 
the peculiar so-called Swiss holes in its texture. 
Both of these are due to specific fermentations, 
which take place in the cheese during the curing 
process. (See Emmenthaler cheese, page 200.) 
These are the principal varieties of cheese that 
are manufactured to any large extent in America. 
There are, however, a number of brands of cheese 
upon the market that may properly be classed under 
the general name of 
Prepared cheese.—These faney brands are in gen- 
eral made from an ordinary cheese of good qual- 
ity, by removing the rind and reducing the remainder 
to a homogeneous, more or less pulpy, mass. To this 
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