222 BACTERIA IN CHEESE MAKING. 



placed in large forms and subjected to heavy pressure. The 

 pressure is increased at intervals for a few days, the cheese 

 being turned from one side to another to make the pressure 

 uniform, and there is thus produced a hard compact mass 

 conforming strictly to the shape of the form in which it has 

 been pressed. These cheeses are then removed from the 



FIG. 27. 



A group of cheeses. Nos. 3, 4 and 8 are hard cheeses, the rest are soft cheeses. 



forms and left in a ripening room for weeks and sometimes 

 for months to undergo a ripening. The cheeses are not ready 

 for the market for many weeks. Their hard texture makes 

 it possible to manufacture them in large sizes. They are 



