Swiss CHEEsSE—From MiuK to CurING CELLAR. 157 
Why is the current of milk around the kettle stopped in a few 
minutes after adding the rennet? 16. When is a Swiss curd 
ready to cut? 17. How much rennet should be used in making 
Swiss cheese. 18. How is a Swiss curd cut? 19. Describe a 
Swiss harp. 20. Why is a Cheddar eurd knife better for cut- 
ting a Swiss curd than a Swiss harp? 21. What is the purpose 
of the wooden brake placed in the side of the kettle while 
heating the curd. 22. At what temperature should a Swiss curd 
be cooked? 23. How do the Reaumur and Fahrenheit scales 
compare? 24. When is a curd sufficiently firm for dipping? 
25. What is the effect of an over-cook? 26. What is the effect 
of an under-cook? 27. How is the curd gathered into a lump 
or cake when firm enough to dip? 28. How is the press cloth 
put around the cake? 29. How is the curd transferred from 
the kettle to the pressing table? 30. How is a drum Swiss 
pressed? 31. How is the hoop or mold adjusted? 32. Why 
should care be taken in putting the last pieces of curd with the 
lump on the press? 33. What trouble may result if the curd 
eracks? 34. How are the cloths adjusted on the cheese? 35. 
How is a cheese marked? 36. What are the two methods of salt- 
ing Swiss cheese? 37. How strong should the brine be made? 38. 
How long is a cheese left in the brine? 39. How is a cheese dry 
salted? 40. What advantage is claimed for brine salting over 
dry salting? 
