“ The curd is then collected in a cloth, and great care is taken to expel all the whey. The salting of the cheese is also considered a delicate and important process. The salt is rubbed, from time to time, on the outside of the cheese, care being taken to discern when enough shall have been absorbed. The Gruyère cheeses are commonly three feet in diameter, and weigh over one hundred pounds. A successful cheese of this kind is like a soft yellow paste, which melts in the mouth, and it is filled with cavities about the size of a pea, one or two, say, in each square inch of cheese. ”