LIMBURGER CHEESE. 171 
and its temperature when received may be a little higher 
than this. If it happens to be higher it can be set at the tem- 
perature it has without cooling to 90°. Enough rennet should 
be used to coagulate the milk in twenty to thirty minutes. 
331. Cooking Limburger Curd. 
The curd is cut when as firm as for Cheddar and brick, 
that is, when it will break over the finger with a clean fracture. 
The curd is stirred and the temperature raised in the same man- 
ner as for the above mentioned kinds with the exception that the 
firming is done at a lower temperature. Ninety-six degrees is 
the temperature at which it is usually cooked. If the milk is 
very sweet the temperature must necessarily be a little higher 
than when some acid has developed. The curd is dipped when 
a little softer than in making brick cheese. 
332. Dipping the Curd. 
When the curd is firm enough the whey is drawn down so 
that it just covers the curd as is done in making brick cheese. 
The Limburger mold is made just like the brick mold with the 
exception that it is twenty inches long instead of ten. The curd 
is dipped into these molds and allowed to settle together, brick 
pressure being applied. After about half an hour it may be 
turned over. After resting in this position for fifteen or twenty 
minutes the mold is lifted from the cheese, which is then a block 
five by twenty inches, and two and a half to three inches thick. 
It is next divided into four sections so that each section will be 
five inches square. The cutting may be done with a common 
large bladed knife, but a better contrivance is a knife with three 
blades five inches apart. It is made in the following manner: 
A heavy piece of tin five inches wide and fifteen inches long is 
reinforced by a strong wire in the edge. Three pieces of heavy 
tin, four inches wide by five inches long, with the ends turned 
over to stiffen them, are soldered five inches apart on one side 
of the large piece of metal. By simply pressing this instrument 
down on the block of curd, the three blades eut it into four 
equal sized cakes. 
333. Limburger Pressing Table. 
The cakes are next transferred very carefully to the press- 
ing table. This can hardly be called a press, as the cheese get 
