7^4 



J onnial of Agriculture, Victoria. [lo Oct., 1911 



pertormed. This consists of trimming ronml the edge of the elieese. wettin"' 

 the cap cloth with clean hot water, and pulling up the bandage and re- 

 mox'ing wrinkles so that the hinding will lap h i"- over the end. Wet the 

 outer cap cloth and replace the cheese in the press, joining the inner hoops 

 on the top. Pour three or four buckets of hot water on top of the hoops 

 and gradually screw up fairly tightly. The maximum pressure is not put 

 ■on until late at night. 



The cheese should be turned in the hoops, end for end. and the outer 

 bandage taken oft' in the morning, and any defects in ap))earance remedied. 

 They are again returned to the press and allowed to remain in the hoops 

 until they are required for the day's cheese. The outside bandage should 

 be washed in hot water and spread over the top of the hoops to air and 

 dry, so as to be ready for use when re(]uired. 



After being taken from the press, the cheeses are removed to the matur- 

 ing room to ripen. 



MATURING ROOM AT BOISDALE. 



Maturing. — The cheese should be turned every morning on the shelves 

 in the maturing room, which should be well ventilated. The chee.se shelves 

 should be kept scrupulously clean and thoroughly washeci at the end of 

 the season with boiling water and washing soda. This keeps the cheese 

 clean and helps to prevent mould. The floor also should be scrubbed and 

 kept clean. Clean and neat cheese placed evenly on tlie shelves gi\'es the 

 room a nice appearance. 



Hoops and presses should be washed thoroughly once a week, and cap 

 cloths .should be kept clean and sweet. The cheese vats, curd racks, curd 

 cloths, etc., need special care in wa.shing in order to keep them in first class 

 condition. Curd racks should be left outside and well aired. 



Keep the temperature down as much as possible during spells of hot 

 weather, as overheated cheese loses flavour, discolours, and becomes bitter. 



