70 STORRS AGRICULTURAL EXPERIMENT STATION 
In our experiments the degree of acidity giving the most 
satisfaction in the uncut curd has been about 0.40-0.45 per 
cent. The amount of rennet to be added varies inversely as 
the acidity. When the curd has reached the proper con- 
sistency, it is dipped into the hoops in the same way as the 
cut curd, only the operation should be carried out more slow- 
ly. After the forms have been filled, the cheeses are allowed 
to stand without turning until the next morning. This is be- 
cause the successive dipperfuls of uncut curd do not stick 
together readily at first and must be given more time. 
While turning the cheeses the next morning they are to be 
inoculated, They must then be left until the following morn- 
ing, by which time they are ready to be salted. After salting 
they remain another day in the making room, making three 
days altogether, instead of two as in the case of the cut-curd. 
cheese. 
Both cut and uncut curd cheeses should be hard enough to 
bear handling at the time of salting, but often they are not 
yet hard enough to retain their shape. In such cases they 
should be put at the time of salting into the small forms, 
where they remain until the next morning, when they can hold 
their shape without the aid of the forms, they are taken to the 
ripening room. 
In France the cheeses are always made of uncut curd, but 
no reason has ever been given for the fact. In a series of 
experiments where cheeses were made of the same milk with 
cut as well as uncut curd for comparison, we have found that 
in almost every case the uncut curd cheese even when fully 
ripe did not decompose as quickly as the cut curd cheese. 
Another ‘advantage is the fact that more cheese is produced 
from the same amount of milk and the loss of fat in the whey 
is not so great. | 
RIPENING OF THE CHEESE, 
The cheeses are removed to the first ripening room. Here 
they are placed upon the shelves with the boards on which 
they rest during the whole ripening period. The boards are 
of the same size as the draining boards, but have a smooth 
surface. Cane bottoms are frequently used and are preferable 
to the boards for the following reason: 
When boards are used the molds are apt to grow into the 
wood, causing the latter to stick so tenaciously that on turn- 
ing the cheeses over, the rind is torn off. On the other hand, 
when cane bottoms are used the mold can grow more uni- 
