THE CHEESE-MOULDS. 



33- 



as food for swine. The pressure is continued till no 

 more runs off. 



After the complete removal of the whey, the curd 

 remaining in the cloth has the form of the palms of the 

 hands, and is pressed so firmly that it holds together 

 when the cloth is removed. But it is again broken up, 

 and put for this purpose into the breaking-tub, a low 

 hut broad, open tub, with wooden hoops, and made of 

 strong staves, and is here worked over by the bare but 

 cleanly-washed feet of the dairyman, or hired man. This 

 working with the feet is continued, just as in kneading 

 dough, till all is brought to a stiff paste. 



When it has come to this consistence the forming of 

 the cheese begins. The dairyman has for this purpose 

 a clieese-moulcl standing before him, 

 and lays on the bottom a layer of 

 cheese without spice, and this is 

 called the blind layer. The cheese 

 tub or mould, Figs. 123 and 124, is 

 used only for this first moulding. It 

 is a wooden vat, made of staves from 

 one to one and a half inches thick, 

 and is nine and a half to twelve and a half inches in 

 diameter, and about ten inches high, bound at the 

 bottom and top with stout hoops. 

 The bottom of oak-wood, put in 

 very carefully, is pierced with holes 

 for letting off any moisture that may 

 remain in the cheese. On the top of 

 the tub a cover is exactly fitted, to 

 sink down upon the cheese when 

 the pressure is applied. This cover 

 is of oak, one and a half inches thick, and has a cross- 

 piece three and a half inches thick, which servos as a 

 handle. 



Fig. 123. 



Fig. 124. 



