CHEDDAR CHEESE MAKING 285 
While the curd is matting on the racks, the tempera- 
ture should be kept close to 98° F. and this temperature 
should be maintained close up to salting. The curd 
after cutting should be kept well stirred and the salting 
delayed until the gas holes have thoroughly flattened or 
practically disappeared. At this stage the curd will be 
very mellow and greasy, a condition favoring a close tex- 
tured cheese from gassy milk. After salting the curd 
should also be kept well stirred and allowed to become 
mellow and velvety before going to press. 
Where curds show gas day after day a curd test should 
be made of each patron’s milk to locate the source of 
trouble. Directions for making a curd test are given 
on page I9QI. 
HANDLING OVERRIPE MILK. 
When milk is overripe, set at a little higher tempera- 
ture, add a little more rennet, cut the curd a trifle softer 
than usual and cut finer. By cutting the curd twice as 
fine as usual it can be firmed up in practically one-half 
the usual time. Heat faster than usual. Curd that is 
cut fine cannot easily be injured by fast heating. In 
heating fast, however, greater care must be exercised in 
preventing the curd from getting lumpy. 
Heat the curd to a higher temperature than usual— 
up to 106° F. in badly overripe milk. Remove a portion 
of the whey as soon as possible; this materially checks 
the development of acid. Stir the curd constantly. If 
rather soft at dipping time, stir upon racks until firm. 
Do not develop more than the usual amount of acid in 
the whey. It is better to dip the curd soft rather than 
to hold it till firm and develop too much acid. 
If the curd is rather soft when placed on the racks 
