7.FROM SHEETS OF CURD TO CURDS. Parks and Carlsson feed sheets of curd into a grinder.
The lumps of ground curds are mixed with cold water in a vat by means of an agitator.
8.SALTING THE CURDS. After grinding, washing and draining, the curds are salted and packed in
molds. Parks flings salt into the approximately 500 pounds of curds on the bottom of the vat.
9.PREPARING THE MOLDS. Joseph Carlsson lines metal ring molds with cheesecloth,
prior to filling them with curds.