FARM DAIRYING 423 



If cheese is regularly made on the farm, special hoops should 

 be purchased. The Young America hoop is probably of most 

 suitable size for farm cheeses. These hoops make a cheese 

 that is seven inches in diameter. The height is variable. The 

 most suitable weight to make a Young America cheese is about 

 10 Ib. 



If a cheese is made only now and then, a hoop may be made 

 from a small tin pail having straight sides and a diameter of 

 about 7 to 8 inches. There is no objection to a hoop of greater 

 diameter. If such a hoop is used, holes should be made in the 

 end to permit draining of the whey during pressing. 



The hoops should first be thoroughly cleaned. Then place 

 some cheesecloth within the hoop. Make the folds as smooth 

 as possible. The curd is then placed in the hoop. Special 

 hoop liners or bandage and circles should be purchased if the 

 hoops of regular sizes are used. 



Care should be taken to keep the curd warm. Do not ex- 

 pose it too much to the cold air. Cold curd will not unite when 

 put into the press. 



When the curd has been placed in the hoop, then put the 

 follower (circular board) on and place it in the press. 

 Pressing the cheese. 



If much cheese is made on the farm, one of the regular 

 cheese presses should be purchased. If only a small amount 

 is made, a homemade press will serve the purpose. A press 

 such as is illustrated will do the work. An old wagon tongue 

 will serve the purpose of the lever. One end may be fastened 

 to the side of a building with a strong set of hinges or it may 

 be just inserted under a block of wood fastened to the wall. 



In pressing the cheese in such a press, care should be taken 

 to keep the lever level, otherwise the cheese will not be regular 

 in shape. 



When the cheese is first put to press, very little pressure 

 should be applied. The weight should be close to the cheese. 



