of curd put in which is squeezed and worked thoroughly with the hands. More curd is added and worked in the same way and this is repeated until the mold is full with a large top on, which is pressed with the hands for 4 or 5 minutes, turning the cheese 3 or 4 times and opening the drain holes if plugged up. Some makers sprinkle a teaspoonful of fine salt in the bottom of the mold, but in warm weather it is better to work in a quarter of an ounce of salt. This work must be done quickly so the curd will not cool.
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Mold for Edam cheese
When thus formed the cheese is dipped for 1 or 2 minutes in fresh whey heated to 126° (in winter 131°) and pressed with the hands in the mold for another 2 minutes when it is carefully wiped off by rolling on a fine cloth to remove the last drop of whey. The cheese is then wrapped in a fine cloth, placed in the mold and put to press, in the Spring for 5 to 7 hours, later in the year for 12 hours. The cloth is now removed and the cheese is put in a larger mold which is placed in a water-*tight salting box provided with a cover and a drain-*hole in one end. The first day a pinch of salt is put on the top of the cheese and the next the whole cheese is rolled in damp salt, turned and put back in the mold, a liberal quantity of salt being placed on the top. This is repeated every day until the cheese from being soft and elastic becomes hard which as a rule takes 8 to 10 days for a 4 lb. and 12 days for a 10-12 lb. cheese. Finally the cheese is left a few hours in the brine collected in the box, washed, wiped and placed on the shelf in the curing room.
