When the whey is well out of the curd, so as not to waste the salt,
the salt may be applied and stirred in. The salt does not stop the
development of acid, as is popularly supposed. When applied, it aids
in keeping the curd loose. Then the curd may stand, with occasional
stirring, almost any length of time for the purpose of airing and
cooling, of getting rid of any bad odors, of developing flavor by
oxydation from contact with the atmosphere, and of letting the acid
come on. It is safest not to put the curd to press until it has a
positively clean sour smell. This shows that certain chemical changes
have taken place, freeing the curd of the gases generated by this
process, and prevents any huffing of the cheese on the shelf in the
curing room. Where cheddaring and grinding are practiced, the salt is
of course applied after the curd is ground. Cheddaring is the easier
and safer method, as the whey can be drawn early, and there is no
danger from the acid. Salting at the rate of 2-1/2 lbs. of salt to
1,000 lbs. of milk is the usual practice and not far from right. For
long keeping, 3 lbs. of salt are not too much. Use none but the best
dairy salt--the best of all the dairy salts, as well as the cheapest,
being the Onondaga, F.F.