166 CHEESE MAKING. 
319. Pressing the Cheese. 
One or two bricks are placed on top of the follower in each 
mold for pressure. In an hour or two the mold is turned over 
and the pressure applied to the other side. This may be done 
several times during the twenty-four hours the cheese is in 
press. 
320. Salting the Cheese. 
At the end of twenty-four hours, the cheese is taken out 
of the molds and salted in a salting room, which is really a 
cellar room between the making room and the curing cellar. 
Fig. 81.—Round Brick or Imitation Munster cheese in the tin molds. 
The salting table is built like the draining or pressing table, 
with the exceptions that the sides are ten or twelve inches high 
and there are no draining boards laid on it. 
Each cheese is rubbed with salt on all sides of it. 
The salt dissolves and penetrates to the interior of the 
cheese, at the same time expelling moisture which runs off from 
the table. When the cheese is partially salted, the surface is 
scraped with a tool which is much like a piece of a saw blade. 
The small teeth scrape up small particles of the curd which are 
rubbed into the little crevices left between the particles of curd, 
and in this way a smooth rind is formed. The salting usually 
extends over three days, the cheese being turned each day and 
a little coarse salt being laid on the upper side. 
The cheese are piled two or three layers deep, being laid on 
their broad sides. They may be piled deeper each day. 
