THE EFFECT OF GREAT PRESSURE. 



337 



When the mould is put under the press it is set into 

 a shallow, four-cornered wooden box or pan on the foot- 

 board. This pan is furnished with grooves at the side, 

 through which the whey can escape. The pressure may 

 still further be increased by putting a block on the lid 

 of the mould, as appears in the press. It ^ this power- 

 ful pressure which gives the cheese the high quality for 

 which it is distinguished above others. The whey still 

 remaining in the curd runs off through the holes in the 

 bottom of the mould, when the strong pressure is 

 applied, into the pan, and is caught in another pan which 

 sets under the press. 



When the cheese has stood two hours under the 

 press, it is taken from the mould, surrounded by a dean 

 linen cloth, and again brought under the press. The 

 change of cloth is repeated once or twice after two or 



29 



Fig. 126. 



22 



