TIME OF PRESSING. 351 



with the hand, to remove the wney as much as possible. 

 The cheese is then taken out of the mould, and again very 

 finely crumbled in the vat, and, after the whey is again 

 turned off through the strainer, is pressed the second 

 time into the mould, so that it is as full of cheese as it 

 can possibly be. It is then turned in the mould so 

 that the upper side goes down, when it is again firmly 

 pressed in. The turning is repeated several times. 



In the making of large and medium cheeses the 

 presser is used, while space left empty by the press- 

 ure is again filled with curd, so that the mould is always 

 full, and the cheese gets its requisite size. In the 

 smaller or four-pound cheeses, the hands alone are used 

 for this pressing into the mould. The mould, now 

 pressed full, is put into a tub, properly washed in 

 whey, and cleansed of all remaining fat. By the wash- 

 ing and smoothing the cheese must get a glossy and 

 smooth rind. After this is done, the cheese is again 

 taken out of the mould, wrapped in a clean linen cloth, 

 put in again, and covered over and brought under the 

 press, that it may become harder and firmer, and that 

 the whey may run off. 



Jn hot weather the cheese is left under the press five 

 hours, from nine in the morning till two in the after- 

 noon; but, if it is cool, it must stand longer. There are 

 several different objects in view in deciding the con- 

 tinuance of the pressure. Many think two or three 

 hours sufficient, whilst others press five hours. Cheese 

 designed for export is pressed longer, or twelve hours. 



It takes from three to four hours, usually, from the 

 pouring in of the milk to the bringing of the cheese 

 under the press ; but it can be done in two or two and 

 a half hours without injuring the cheese. 



After the first pressing is finished, the cheese is put 

 into another mould, rounder than the first, and with 



