CHEESE-BOARD CHEESE-PRESS. 



ing down to the breadth of three quarters of an 

 inch at the point, and shaped like an ivory paper- 

 knife, the blades about one inch asunder, very thin, 

 and ranged with their flat sides towards each other. 

 These are used in Gloucestershire, and are to be 

 preferred to the wooden knives. In some of the 

 continental dairies, these knives are furnished with 

 six or seven blades. 



The CHEESE-BOARD is circular, of wood that will 

 not warp, and planed smooth on both sides, about 

 an inch or an inch and a half in thickness. Upon 

 these boards, placed upon the shelves of the cheese- 

 room, the fresh made cheeses are placed. The 

 boards are of various sizes, and of a form to pass 

 within the hoop-part of the vat, and to receive the 

 weight or power of the press. The VAT, hoop- 

 formed, must be strong, and its sides and bottom 

 perforated with holes, through which the whey may 

 run off as the cheese is pressed. In every consider- 

 able cheese dairy, there ought to be vats of various 

 sizes in readiness, in order to adapt those used to 

 the quantity of curd which the cheese-tub may con- 

 tain, and to avoid the addition of overplus, which, 

 kept from meal to meal, frequently spoils a whole 

 cheese. 



The CHEESE-PRESS, which forces the whey from 

 the curd, should be skilfully constructed, and with 

 sufficient power. This power may be either derived 

 from a SCREW, (at present most in use) a LEVER, or 

 DEAD-WEIGHT ; but, under whatever form, the 

 power must be in proportion to the thickness of 

 the cheese to be made. Should it not press level, 



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