Swiss CHEESE—From MILK To CuRING CELLAR. 149 
286. Cutting Swiss Curd. 
A Swiss curd when ready to cut should be of about the same 
consistency as a Cheddar curd. That is, it should make a clean 
break over the finger when this is inserted (119). There ought 
to be a cover for the kettle so that the surface of the milk will 
not cool off. It will be remembered that rennet will not act as 
rapidly when the temperature is reduced (74), and one should 
aim as far as practical to keep the heat from radiating from 
the surface. At first the curd is turned over with the scoop 
so that the surface coming in contact with the lower layers will 
warm up. After the surface has been turned over very care- 
fully a scoopful at a time, it is ready to be cut with the Swiss 
harp. 
287. The Swiss Harp. 
The Swiss harp is so called, because it is shaped like a harp. 
It is an iron frame with a long wooden handle. Fine wires are 
strung lengthways of it about an inch apart. This is carefully 
inserted in the curd and by circular motions across the kettle 
the curd is broken into pieces about an inch in diameter. 
288. The Wire Stirrer. 
The wire stirrer is a stick five or six feet long, through one 
end of which a group of wires are worked into a spherical form. 
This is next inserted into the curd, which is brought into a 
circular motion around the kettle. The curd is stirred gently 
for a few minutes to keep it apart while it fitms a little. 
289. Another Method of Cutting. 
By means of the stirrer the curd has become about as fine 
as Cheddar curd. With the knives used in making Cheddar 
cheese (122), the curd can at once be brought to this condition 
without breaking and jamming it. It is from this cause that so 
much fat is lost in Swiss cheese making. (18) 
290. Inserting the Wooden Brake. 
A wooden brake that is about four or five inches wide, 
made to fit the side of the kettle closely, is now fastened to the 
kettle. This breaks the current, causing an eddy in the whey 
