FLOATING CURD.
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.