Brick CHEESE. 169 
at which the curd should be cooked, vary with the acidity of the 
milk? 9. How firm should the curd be for dipping? 10. What 
would be the effect in the cheese of an over-cook? 11. What 
would be the effect of an under-cook? 12. How far is the whey 
drawn off from the curd before dipping? 18. Describe a brick 
cheese mold. 14. Describe a draining table and draining boards. 
15. What kind of a cloth is used to cover the draining boards? 
16. How is the curd filled into the molds? 17. What are the 
dimensions and weight of a brick cheese? 18. How is the pres- 
sure applied to the cheese? 19. How long is the cheese kept in 
the molds. 20. Describe a salting table. 21. How are brick 
cheese salted? 22. How are the little crevices on the surface 
between particles of curd filled in? 23. How long is the cheese 
salted? 24. At what temperature should brick cheese be cured? 
25. What should be the relative humidity of the air in the cel- 
lar? 26. Why and how often should the cheese be washed? 
27. What physical change does trick cheese undergo in cur- 
ing? 28. How is brick cheese packed for shipment? 29. How 
long should brick cheese be cured? 30. How does the life of 
brick cheese compare with that of Cheddar and Swiss, and why? 
31. What is Munster cheese and how is it made? 
