maturity of the curd, the threads will break at a length of from ½ to 2 inches. Usually fermentation is considered sufficient when threads 1½ inches long are formed by this test.
Salting.—The matting is then interrupted by breaking
up and salting
the curd. This
can be done by
hand or by a
curd-mill which
cuts or breaks
up the curd and
permits a thorough
mixing in
of the salt. Two
or three pounds
of salt to one
hundred pounds of curd, or the curd from 1,000 lbs. of
milk, is the usual ratio.
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Curd mill
Pressing.—Stirring and cooling the salted curd to
about 80° F. makes it ready for packing into the hoops
in which it is to be pressed. The hoop is usually a
cylinder of heavy tin with a "follower" of wood on
which the pressure is applied. Before the curd is put
in, the hoop is lined with cheese-cloth which remains
on the cheese, when it is taken out. The press mostly
used in the factory is the continuous pressure "gang-press"
in which a number of cheeses can be pressed at
the same time.
Curing.—After 18 hours' pressure the cheese is taken
out of the press and out of the hoop, weighed and placed
on a shelf or table in the curing room. For the first
week or ten days it is kept at a temperature of about
