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cake as formed in the kettle without being broken. Pressure is applied, at first, gently, later heavier and after half an hour the cheese is taken out, turned and provided with fresh bandage, put back into press and left till the next day.
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In Swiss cheese making the curd is lifted out of the vat with a strong cloth
Curing and Salting.—The cheese is first placed in a curing room above ground and heated in winter. After a few weeks it is removed to the cellar. Sometimes three to five cheese are piled one on the top of the other for a few days with a few handfuls of salt between them. The salting proper is done by rubbing and brushing dry salt and the brine formed from same into
