Floating curd emanates from the rankest known species of tainted
milk. The curd is surfeited with offensive, poisonous gas, that
holds in check the acid and will inhabit the curd until its life has
died out. All the cheese maker can do is to wait patiently until its
existence has ended and the curd, ceasing to be inflative, develops
acid. Then grind and salt the usual amount, airing by thorough
stirring for an hour or more, with doors and windows open, to expel
the taint. Let it sour in the pack. If ground and salted before gas
has left it, the cheese will huff up like puff balls.