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contractibility in which the cubes will separate by expansion after pressure by squeezing in the hand. No maker considers his bread free from rawness until it has received a certain amount of heat in the oven, and no cheese maker can expect to get a mellow, firm cheese unless he cooks his curd as above described. By using the smallest amount of heat possible to cook curd within a reasonable time, a finer quality of cheese is secured and a better yield.
Hold curd in the whey until it will string fine threads, one-fourth of an inch in length, on the hot iron.
Aim to have the whey well drained out of the curd before it is ground. Do not grind curd when it is too hot. If necessary, cut into small blocks or strips and scatter over the bottom of the vat, to cool to a temperature to about 85° Fahrenheit before grinding.
Cheese makers should not be too much wedded to fixed rules. For instance, do not always hold curd in the whey until it shows a quarter of an inch of acid by the iron simply because it may be a rule. Let your judgment rise supreme over all rules. Frequently, through the summer there are cool nights when the milk keeps so sweet that the next day no acid will show by the time you have the curd thoroughly cooked. At such times, as an experiment, draw off the whey sweet and let the curd develop acid in the pack. For your particular locality, quality of milk and character of feed, such a method may produce finer cheese than if soured in the whey, and it may not. You must test all of these little details to find out.
Two pounds of salt and the fractional parts of a third pound, up to sixteen ounces per 1,000 pounds of milk, covers the cheese maker's scale for the season in this department. As a rule, two pounds in the spring, with a gradual ascendancy in quantity as the apex of hot weather approaches, and then a declination in quantity toward fall, is about the
