SOFT AND FANCY CHEESE MAKING 177 
stirred dry enough it is wrapped in the cloth strainer 
and squeezed with the hands until most of the free whey 
has been removed, that is, until it is dry enough to per- 
mit granulating it to fine particles by rubbing with the 
hands. 
When the curd has been squeezed dry enough and 
thoroughly granulated by rubbing and stirring with the 
hands, it should be salted at the rate of about one and 
one-half ounces of salt per ten pounds of curd. After 
salting the curd is soaked with skim-milk or milk; or 
where a high quality of cheese is desired a thin cream 
should be used. _ 
Packing Cottage Cheese: The same packages will 
answer for cheese made by either of the two methods. 
For simplicity and cheapness there is no better method of 
packing than the following: With an ordinary butter 
printer, print the cheese in one-pound blocks and then cut 
the blocks in two. This will make packages weighing one- 
half pound each. The half-pound blocks are wrapped 
in thin parchment or oiled paper in a manner similar 
to wrapping one-pound butter prints. The sheets of 
parchment or oiled paper for this purpose should be six 
inches wide by ten and one-half inches long. Any dealer 
in dairy supplies can furnish this paper at a very small 
cost. If the cheese is to be sold in one pound packages 
the wrapping paper should be eight and one-half inches 
wide by ten and one-half inches long. Cottage cheese 
may also be packed in water-proof packages such as are 
used for carrying ice cream, oysters, etc. The fiber but- 
ter boxes, made of pasteboard and lined with parchment 
paper, will also be found satisfactory for this purpose. 
Both of the above styles of package should be lined with 
