CHEDDAR CHEESE MAKING 981 
Milling. When properly matted the curd is run 
through a curd mill, which will cut the curd into strips 
about the size of a finger. This treatment makes possible 
a ready absorption of the salt by the curd. 
Salting. After milling the curd is stirred frequently 
until it becomes mellow and velvety to the touch, when it 
is ready to salt. At this time the whey exuding from the 
curd should show about one per cent acid. With 
normally working curds, salt can usually be added about 
one hour after milling. Tainted curds require more time. 
If a fast-curing cheese is desired, salt at the rate of 
2% pounds of salt per 100 pounds of curd. When a 
slow-ripening cheese is desired salt at the rate of 234 
pounds. Use only the best grade of salt, and have the 
curd at a temperature of about 90° F. at the time of 
salting. The salt must be evenly mixed with the curd to 
ensure uniformity of color and quality in the cheese. 
Molding and Pressing. When the curd has become 
soft and mellow, which usually requires from 20 to 30 
minutes, the curd is ready for the hoops (molds) which 
are prepared as follows: Place a piece of muslin in the 
bottom of the hoop and on top of this a cheese cloth 
circle somewhat less in diameter than the hoop. Now 
place the bandage on the bandager so that when the 
latter is in position the bandage will lap slightly over the 
cheese cloth circle in the bottom of the hoop. Next put 
in the curd. This done, cover the curd with a piece of 
muslin and put on the cover (follower). Apply pressure 
very gradually at the start and do not apply full pressure 
(about 20 Ibs. to the square inch) until after 20 to 30 
minutes’ pressing. Shortly after full pressure has been 
applied, remove the follower, the muslin cloth and 
bandager. Turn the projecting bandage over onto the 
