336 THE FORM OF THE CHEESE - PRESS. 



The first layer of cheese is quite firmly pressed down 

 or trodden into the mould with the hands or feet, and 

 then follows a layer of curd mixed with spices. The 

 mixture is made best by putting as much of the pasty 

 curd from the vat into a tub as will form one layer in 

 the mould. Over this the spice is strewn, caraway and 

 some pounded cloves, and the mass is then worked over, 

 when it is placed as a new layer into the mould. Upon 

 the second layer some coarsely-pounded cloves are 

 generally scattered, or they are stuck whole over the 

 surface. After that the second layer is pressed in like 

 the first, and the third follows, and so on till the mould 

 is full. On the uppermost and firmly pressed layer is 

 laid the cover. The mould thus carefully filled is now 

 brought under a press, which, partly on account of its 

 length, is called the "long-press," and sometimes the 

 " first " or " cheese press," because the cheese first 

 comes under it. This press is seen in Fig. 125. It 



Fig. 125. 



Btands on four short legs, and consists of upright beams 

 fixed upon a platform, and a long beam, acting as a lever, 

 with one end fastened by a rivet or bolt. The other 

 end is loaded with weights to any desirable extent, as 

 appears in the cut. The power of the press may also 

 be increased or diminished by shifting the end of the 

 le^ T er to the lower or upper hole. 



