216 THE BOOK OF CHEESE 



the mill, will have many exposed fat globules. A heavy 

 pressure at first will force out the whey set free by the 

 extracting power of the salt. The whey will carry away 

 the exposed fat globules, and therefore reduce the yield. 

 As soon as white whey starts from the hoops, the 

 increased application of the pressure should be stopped 

 until the whey regains the appearance of clear brine. 

 More pressure can then be gradually applied until full 

 pressure is reached. The cheeses should remain under 

 heavy pressure for one-half to one hour, when they should 

 be removed from the press and dressed. 



207. Dressing the cheese. When ready to dress 

 the cheese, the press is opened and the hoops turned down. 

 The hoops are opened so that the bandages can be lapped 

 over the top of the cheeses about 1^ inches. Before 

 turning a bandage down, it should be carefully pulled up 

 to remove any wrinkles from the sides of the cheese, 

 but not hard enough to pull it free from the bottom. 

 After it is pulled up, the bandage should be lapped over 

 the top about 1| inches, and if not even should be trimmed 

 with a sharp knife. It should then be sopped down with 

 warm water. Plenty of warm water to wet the bandage 

 and cloths helps to form a good rind. If starched circles 

 are used, one should be placed on the top of the cheese 

 and sopped down with warm water. If not, the press cloth 

 should be wrung out of warm water and put on smoothly, 

 so there will be no wrinkles. The hoop is then put to- 

 gether and placed back in the press under heavy pressure 

 for twelve to eighteen hours. The pressure should be 

 sufficient to cause the curd particles to unite so that the 

 surface of the cheese will be smooth. The next day the 

 cheeses are taken from the hoops and placed in the curing- 

 room. If they do not come out of the hoop easily, they 



