Other formats

    Adobe Portable Document Format file (facsimile images)   TEI XML file   ePub eBook file  

Connect

    mail icontwitter iconBlogspot iconrss icon

The Pamphlet Collection of Sir Robert Stout: Volume 68

6. Mixing the Salt

6. Mixing the Salt.

This process should be commenced in three-quarters of an hour after grinding in the early season, or in a hour and a half later on in the season or if the milk is not right, and in about two hours in the fall.

Air and stir the curd before salting for about half an hour, and again before putting it in the hoops. Salt, about 2½lb. to 1,0001b. of milk, going by measure and not by weight; stir it in thoroughly and uniformly, then air for an hour in the fall: and with tainted milk or porous curd salt more heavily. Be careful to use only the best salt—any impurity will be deleterious to the cheese. Have the salt dry. A coarse sieve is the best distributer of the salt.

Too little salt spoils the cheese altogether, whilst too much merely delays the ripening. Salting well gives the keeping quality.

The first action of salt on the curd is to harden the outside; soon penetrates the whole, making it mellow and yielding. In the third stage the curd is hard and unyielding; the curd should be put in the hoops before this stage, say, in fifteen or twenty minutes after salting. Half an hour is a safe time, beyond which the curd should never be left.