MAKING DIFFERENT KINDS OF CHEESE 409 



into the mold by the hands as firmly as possible. 

 The molds should be filled as nearly alike as pos- 

 sible. The cheese should weigh from 5 to 5^4 

 pounds each when ready for the press. When the 

 filling of molds is completed, they are put under 

 continual pressure of 20 to 25 pounds for about 25 

 or 30 minutes. While the cheese is being pressed, 

 some sweet whey is heated to a temperature of 125 

 or 130 F. and this whey should not be allowed to 

 go below 120 F. at any time while it is being used. 

 When the cheeses are taken from their molds, each 

 is put into the warm whey for two minutes, then 

 removed and dressed. For dressing Edam cheese 

 the ordinary cheese-bandage cloth is used. This is 

 cut into strips which should be long enough to 

 reach entirely around the cheese and overlap an 

 inch or so, and which should be wide enough to 

 cover all but a small portion of the ends of the 

 cheese when put in place. Before putting on the 

 bandage, all rough projections should be carefully 

 pared from the cheese. In putting on the bandage, 

 the cheese is held in one hand and the bandage is 

 wrapped carefully around the cheese, so that the 

 whole cheese is covered, except a small portion 

 on the upper and lower surface of the cheese. 

 These bare spots are covered by small pieces of 

 bandage cloth of a size sufficient to cover the bare 

 surface. The bandage is kept wet with the warm, 

 sweet whey, thus facilitating the process of dress- 

 ing. After each cheese is dressed, it should be 

 replaced in the pressing-mold, care being taken 

 that the bandage remains in place and leaves no 

 portion of the surface of the cheese uncovered and 



