. Cheese making;. Cheesemaking. 166 Cheese ]\Iaking. several times during the twenty-four houi-s the cheese is in press. 320. Salting the Cheese. At the end of twenty-four hours, the cheese is taken out of the molds and salted in a salting room, which is really a cellar room between the making room and the curing cellar. The salting table is built like the draining or pressing table, with the exceptions that the sides are ten or twelve inches high and there are no draining boards laid on Please note that these images are extracted from scanned page images that may have been digitally enha
. Cheese making;. Cheesemaking. 166 Cheese ]\Iaking. several times during the twenty-four houi-s the cheese is in press. 320. Salting the Cheese. At the end of twenty-four hours, the cheese is taken out of the molds and salted in a salting room, which is really a cellar room between the making room and the curing cellar. The salting table is built like the draining or pressing table, with the exceptions that the sides are ten or twelve inches high and there are no draining boards laid on Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appearance of these illustrations may not perfectly resemble the original Decker, John Wright, d. 1907; Woll, Fritz Wilhelm, 1865- [from old catalog]. Madison, Wis. , Mendota book company
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Keywords: ., bookauthordeckerjohnwrightd1907, bookcentury1900, bookdecade1900
