Club cheese may be wrapped in tin-foil or put up in air-tight glass jars. The latter practice, while more expensive, has the advantage of making the cheese keep longer; but for local trade tin-foil is just as satisfactory as glass. In filling the glass, care must be taken not to leave any air spaces between the cheese and the glass, as this is likely to permit the cheese to mold. A glass jar can be filled and air spaces prevented by first smearing a very thin layer of cheese over the glass. +219. The stirred-curd or granular process.+--The original practice as brought from England and followed in the farm dairies before the development of the factory system is now known variously as the "stirred-curd" or "granular curd" process. With the introduction of the cheese factory, as known to-day, this system was replaced by the Cheddar cheese. The old farm process is still used on some farms and in a few factories. As the name indicates, the curd for such cheeses is kept stirred so that it remains in granular condition instead of being allowed to mat as in the Cheddar process. The early steps of the two processes are identical. They diverge at the point at which in the factory Cheddar process the whey is drawn and the curd is allowed to mat. In some factories the curd and part of the whey are dipped into a curd sink. This allows the whey to escape more easily and quickly. In the stirred-curd process, the pieces of curd are kept separated by stirring and not allowed to mat. The whey is drawn off and the stirring continued by hand. After stirring fifteen to twenty minutes, the curd becomes so dry as not to mat easily. As soon as the curd has reached this stage, the salt is evenly and thoroughly mixed with it. More salt is added than in the Cheddar process because the curd is more moist than Cheddar curd at the time of salting. The whey freely separating carries away much of the salt. The quantity of salt to use depends on the amount of whey draining from the curd. After salting, the curd is allowed to cool, with occasional stirring to prevent the formation of lumps. The advantage of the stirred-curd practice lies in the shorter time required for making cheese and in the greater yield due to increased water-content. It has several disadvantages, among them being: (1) lack of control of undesirable fermentation; if gas organisms are present, the cheeses more frequently huff than with the Cheddar system; (2) there is more fat lost while stirring the curd, hence quality and yield suffer; (3) the water is not so thoroughly incorporated, which more frequently results in mottled cheeses; (4) the body is commonly soft and "weak," shows mechanical holes, and cures too rapidly. These faults are closely correlated with the presence of higher percentages of water than in cheeses made by the Cheddar process. In other words, the stirred-curd process usually produces a cheese with higher water-content, hence more subject to the development of