Page:Hand-book on cheese making.djvu/27

 hour before it has sunk to the temperature of 70°, when it is just right for the hoops. Allowing it to lay this length of time gives the salt an opportunity to strike into the pores and impregnate the product with its saline properties before being put under pressure.

On placing curd in the hoop measure it all in a pail and then you will get the cheese of nearly an exact weight. When spreading on the cap cloth wring it out of warm water, thtthe [sic] last thing stirring up the surface curd from below, so that there will be warmth to form a good rind. Apply the pressure slowly at first, and as soon as the whey starts from the hoops with a "gush," desist and let them rest for a few moments. The reason for this is to retain the salt and not expel it with the whey by an injudicious display of strength. You have, perhaps, considered two pounds or two and a half of salt per 1,000 pounds of milk just right for the curd and the season of the year, and it would be most unwise and foolish to let it dribble away to the detriment of the product. As soon as the whey ceases to start freely come down snugly on them with the lever and then turn your attention to washing up the vat and utensils.

This part of a maker's duties has an important bearing on cheese manufacture, for if he is a sloven it does but little good for patrons to strive to furnish him with pure, sweet milk. Wash the vat and utensils through two waters and scald with that which is boiling. The vat and all utensils should be scoured at least once a week with salt, to prevent the propagation of a yellow and white fungus growth that is a persistent parasite of factories. Milk strainers should be hung out where the bright sunshine can reach them, and all the