DAIRYING 159 



pressure up to 10 cwt., ending finally by 

 from 1 6 to 30 cwt., according to the size of 

 the cheese. 



The pressure should be uniform, and, if 

 possible, continuous ; the best cheese presses 

 are those with which the pressure follows 

 the cheese as it shrinks. Where screw 

 presses are used, the screws should be 

 tightened as they become loose. 



The morning after going to press, the 

 cheese must be taken out, turned, and have 

 a clean cloth put on, and the following morn- 

 ing the process is repeated. On the third 

 day the same thing is done again, and a 

 capping of unbleached calico is put on one 

 end. The next day it is capped at the other 

 end, and put back into the press for a few 

 hours. 



It may then be taken out, well greased, 

 bandaged, labelled, and removed to the 

 ripening room. 



When the cheese comes from the press, it Ripening 

 should be taken to the ripening room to be 



