SALTING AND PRESSING THE CURD. 89 
should aim to be just as clean in making the cheese as though 
the consumers were watching all the time. 
Wipe the cheese off with a clean cloth, and then put them 
on the shelves, marking the date neatly. Cheese with great big 
marks scrawled over them do not look attractive. 
186. Greasing the Cheese. 
As soon as the rind has dried off, it should be greased with 
regular cheese grease. The practice of using the skimmed whey 
after it has fermented and become full of dirt is nothing less 
than a dirty trick. Good wholesome grease, prepared for the 
purpose, can be bought of regular dealers in dairy supplies, and 
nothing else should be used. 
187. Cracks in Cheese. 
If the cheese is left exposed to the air too long before being 
greased, it will crack. Another cause of the rind cracking is too 
much acid in the whey. A high-acid cheese will, as a rule, 
erack. A draft of air blowing over the cheese will also cause it 
too crack. This, of course, is caused by the air absorbing moist- 
ure from the rind. The question of moisture in the curing of 
American cheese has been little considered in the past, but it 
will doubtless receive more attention in the future. 
188. Cheese in Cold Storage. 
Cheese held in cold storage is very likely to mold. Mold 
works into the cracks, and for this reason buyers do not want 
cracked cheese. The rinds of high-acid cheese, held in cold 
storage, will also begin to rot at the middle. 
Sometimes the maker leaves the caps, or press cloths, as 
they are sometimes called, on until a few days before shipping, 
and then pulls them off and greases the rinds. 
Sometimes salt sacks made out of heavy ducking are used 
for caps. This leaves a hard but very rough rind, and if the 
cheese is held in cold storage, and mold grows on it, it is almost 
impossible to get the mold off, and buyers are strongly opposed 
to using salt sacks for this purpose. 
189. Cleaning Moldy Cheese. 
Cheese that gets moldy in cold storage is put into a sink 
of hot water, to which a little ammonia has been added, and 
