42 SCIENCE AND PRACTICE OF CHEESE-MAKING 



should be removed mostly while the curd is in the 

 vat. Pressing will not make a close-textured cheese, 

 if the curd is gassy or too sweet. If the cheese is 

 to be close in texture, the curd must be full matured 

 before salting. 



Preparing hoop for receiving curd. — A round cot- 

 ton cap-cloth of the size of the hoop is wrung out 

 of hot water and placed in the bottom of the hoop. 

 The bandage is then placed in the hoop, with 

 the edge turned in evenly about one inch on 

 the bottom. The curd is weighed in order to in- 

 sure a uniform size of cheese and is then put into 

 the hoop. The hoops should not be filled too full, 

 since the curd will be squeezed out around the top 

 when pressed. A cotton cap-cloth is then placed 

 over the top of the curd, and then the ring and 

 follower. Steel rings and followers are preferable 

 to fibrous rings and wooden followers. They are 

 more sanitary, easier to clean, are not absorbent, and 

 do not contract or expand easily., 



Applying pressure. — ^When the curd is put in 

 press in normal condition, a moderate pressure will 

 cause the pieces of curd to cement together in a 

 smooth, solid mass. The pressure should be uni- 

 form and continuous for 24 hours. With a screw- 

 press, the pressure is applied lightly and gradually 

 at first, full pressure being reached in about 15 

 minutes, and the press is tightened as fast as the 

 screws become loose, especially during the first 

 hour. After the curd has been in the press 45 to 60 

 minutes, it should be firmly cemented and ready for 

 dressing. 



