80 CHEESE MAKING. 
This is seen in brick and Swiss cheese, in which the fermen- 
tation starts in the unsalted state, but the salt, which is applied 
to the outside, works its way into the cheese before it spoils. 
Such cheese must be cured in a cellar, where there is a constant 
low temperature, as it will otherwise spoil. 
168. Effect of Too Much Salt. 
If a cheese is salted too heavily, it becomes dry and mealy, 
and cures very slowly. The flavor is also injured. If we have 
bad milk, we should salt higher to improve the flavor, for up to 
a certain point, this is accomplished by heavier salting. We be- 
lieve this to be due to the fact, that as the fermentation is 
checked by more salt, the gases formed have a chance to diffuse, 
and escape from the cheese, without filling it with holes and the 
odor of the gases. Salt may also check the action of the en- 
zymes in their work of digesting the casein. (92.) 
To make a fine-flavored cheese it is advisabie to salt heavy, 
say three pounds of salt per one hundred of curd. It must be 
expected, however, that such a curd will cure slowly. The best 
kind of cheese cannot be made in a day, a week, or a month. A 
fast-curing cheese is made by using more rennet and less salt, 
but the product will not be as good a cheese as a slow-curing 
one. It will not be as close, nor as fine-flavored, for the gases 
will not have had time to escape from the cheese. If one is 
making a fine, slow-curing cheese, he need not expect to get as 
much cheese per hundred weight of milk, as if he were making 
fast-curing cheese, for the salt expels the moisture and leaves 
less weight. 
In an experiment at the Wisconsin Dairy School, a curd 
was divided into three equal parts. The first lot received no 
salt; the second lot, one and a half pounds of salt per hundred 
pounds of curd; and the third lot three pounds per hundred. 
The curds were then pressed separately, and the green cheese 
weighed as follows: 
The cheese with no salt___--___---_------------- 10 Ibs. 
The cheese with one and a half Ths. of salt---- 9.75 tbs. 
The cheese with three tbs. of salt__-_--_--_---- 9.50 Ibs. 
As the cheese cured, they kept their relative weights. Other 
experiments have given similar results. 
