172 CHEESE MAKING. 
no pressure beyond their own weight. The table is like the 
draining table with sides four inches high, but no draining 
boards are used. A rectangular frame of the size of the table fits 
inside the table. The rows of the cakes are placed along one side 
and are divided by wooden partitions four inches high and five 
inches long. When the row is completed a long strip, the length 
Fig. 83.—Limburger molds on pressing table, showing the long pieces and 
the short partitions between. 
of the table, is placed against the row and another row is laid 
down. In this manner several rows are laid down and the last 
long strip held in place by several sticks wedged in between the 
strip and the opposite side of the table. The cakes are turned 
a number of times in order to drain them and firm the surfaces. 
The temperature of the room should be about 60° F. In 
twenty-four hours the cheese go to the salting table. 
334. Salting Limburger. 
Limburger is salted in much the same way as brick cheese. 
First the edges are rolled over in a box of salt and then salt 
rubbed on the two broad surfaces. It is laid on the draining 
table in single layers for the first day. The second day it is 
