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Swiss CHEESE—F'rom MILK TO CURING CELLAR. 15 
times, however, the curd is pressed from the start in a mold six 
inches wide by six inches deep and twenty inches long. 
296. Marking Cheese. 
When a cheese has been in the press twenty-four hours it is 
taken out. It should be perfectly square at the edges with no 
wrinkles left in it by folds in the cloth. A black paste made of 
butter and lampblack is used for marking the date on the 
cheese. It is just as important to keep a record of the way a 
Swiss curd may act as it is with a Cheddar curd (192). Sucha 
record will enable the maker to follow the cheese in the curing 
cellar. 
297. Salting the Cheese in Brine. 
Most makers salt their cheese in a brine bath. A tank of 
brine is kept in a cool room, sometimes in the cellar. The brine 
is made up by dissolving salt in water until the brine formed 
is dense enough to float an egg. As cheese are salted in the 
bath and absorb the salt, it is necessary to renew the salt quite 
Fig. 78.—Block Swiss cheese in cellar at a factory, near Monroe, Wis. 
The large brush B on the post is used for washing drum Swiss cheese. The 
brine tank A is seen in the illustration. 
