
248 Report OF THE CHEMIST OF THE  Saee 
{ 1 i apa 
place. Before putting on the bandage, all rough projections ‘ 
should be carefully pared from the cheese. In putting on the | 
bandage, the cheese is held in one hand and the bandage is 
wrapped carefully around the cheese so that the whole cheese is 
covered except a small portion on the upper and lower surface of 
the cheese. These bare spots are covered by small pieces of 
bandage cloth of a size sufficient to cover the bare surface. The 
bandage is kept wet with the warm sweet whey, thus facilitat- 
ing the process of dressing. After each cheese is dressed it 
should be replaced in the pressing mold ; care being taken that 
the bandage remains in place and leaves no portion of the surface 
of the cheese uncovered and in direct contact with the mold. 
The cheese is then put under continual pressure of 60 to 120 
pounds, and kept under this continual pressure for six to twelve 
hours. 
8. SALTING AND CuRING. 
There are two methods which may be employed in salting, 
dry-salting and wet-salting. In dry-salting, when the cheese is 
finally taken from the press, it is removed from the press mold, 
its bandage is removed completely and the cheese placed in 
another mold quite similar, known as the salting mold. 
Each cheese is placed ina salting mold with a coating of fine 
salt completely surrounding it. The cheese is salted in this 
way once each day~for five or six days. Each day the 
cheese should be turned when it is replaced in the mold, 
so that it will not be rounded on one end more than another. 
This is for the purpose of making both ends uniform in 
shape, giving each the proper rounding peculiar to the shape of 
the cheese. In the method of wet-salting, the cheese is placed in 
a tank of salt brine, made by dissolving common salt in water in : 
the proportion of about one pound of salt to two and one-half 
quarts of water. Each cheese is turned oncea day and should 
be left in the brine seven or eight days. When, the cheese is 
taken from the salting mold or salt bath it is placed in warm 
water. and is given a vigorous, thorough brushing in order to 
remove all slimy or greasy substances that may have accumu- 
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