212 



THE BOOK OF CHEESE 



FIG. 44. Wilson press hoop. A, com- 

 plete hoop ; B, bottom cover with 

 wide flange ; C, top cover with narrow 

 flange ; D, closed body ; E, bandager. 



spread evenly over the bottom of the vat. The salt 

 should be carefully weighed, and then applied, evenly, over 

 the surface of the curd, in two or three applications. The 

 curd should be thoroughly stirred after each application 



of salt. While the salt 

 is being dissolved and 

 absorbed, the curd 

 should be stirred oc- 

 casionally to prevent 

 lumps from forming. 



205 ' Hooping the 



CUfd. When the salt 

 i v i i i 



has become dissolved 



and the curd as soft 

 and mellow as before the salt was added, it is ready to be 

 put into the hoop. Various sized hoops may be used, 

 depending on the desired size of the cheese. Two types 

 are the Wilson and the Fraser (Figs. 44, 45). With 

 either type, a dampened press cloth should be cut just 

 to fit the bottom of the hoop. 

 A starched circle may or may 

 not be used ; if used, it should 

 be placed on top of the press 

 cloth. The bandage now com- 

 monly employed is the seamless 

 one which comes in the form 



of a tube of Various sizes for 



different sized hoops. The 



lengths of bandage cut for each 



hoop or cheese depend on the height of the cheese plus 



about one and one-half inches' lap on each end. The 



bandage, after being cut the desired length, is placed 



on the part of the hoop made to hold it, so that it is 



FIG. 45. Fraser press hoop. 

 A, complete hoop ; B, band- 

 D, fi- 



