+160. Making the cheese.+--Limburger cheese is made from the whole milk. When the milk is received at the factory, it is placed in the cheese vat. As the milk is delivered both morning and evening without cooling, it reaches the factory at a temperature of 90 to 96° F. In some cases the night's and morning's milk is mixed and then warmed to about 94° F. This practice is not recommended but is frequently adopted, when the supply of milk becomes too small to work in two lots. As soon as all of the milk has been delivered, the cheese-making process begins. No starter is used. The milk is not ripened because no acid development during the making process is desired. The milk is set or curdled at the temperature at which it is received at the factory, usually from 90 to 96° F. Sufficient rennet extract is used to give a firm coagulation in twenty to thirty minutes. This usually requires 2½ to 3 ounces of rennet extract for each 1000 pounds of milk: This is diluted in about forty times its own volume of cold water and added to the milk. (For method of adding rennet extract to milk, see Chapter V.) When the coagulum has become firm so that it will split clean over the finger, the curd is ready to cut. Coarse Cheddar cheese knives are used. Sometimes only the perpendicular knife is employed, and the curd is broken up while being stirred with the hands and rake. This usually causes a large fat loss. After cutting, the curd is stirred first by hand and later with an ordinary wooden hay rake. Usually the curd is not "cooked" or heated after setting, though occasionally it is brought up as high as 96° F. to 98° F. If the curd does not firm up, the temperature may be raised to 98° to 100° F. to aid in expelling the moisture. When ready to dip, the curd should still be in large soft shiny pieces. It requires from one hour to an hour and thirty minutes from the time the rennet extract is added until the curd is ready to dip. When, in the judgment of the cheese-maker, the curd has become sufficiently firmed in the whey, the whey is drawn down to the surface of the curd. The curd is then dipped into the Limburger molds. These molds are 5 inches square by 8 inches deep without top or bottom. Usually there are five or six of these molds built together into a section. These molds are placed on a draining table beside the vat and the curd is ladled into them with a large tin ladle. The draining table has strips on both sides and one end and slants toward the other end so that the whey will drain from the curd and yet not go on the floor except at the one end. This makes it easy to save and catch the whey for stock feed.