424 



MANUAL OF MILK PRODUCTS 



The pressure is gradually increased by moving the weight 

 toward the end of the lever. In case the curd should be a 



little cold, greater pressure 

 should be applied when 

 first put into press. A 

 final pressure of about 500 

 to 800 Ib. should be ap- 

 plied to the cheese. This 

 does not mean that the 

 weight should be so heavy 

 as that. 



When the cheese has 

 been in press about one 

 hour, it should be turned, 

 and the bandage or lining 

 should be adjusted. If 

 the cheese does not unite 

 well, apply a little warm 



water. In another two hours, turn the cheese again. The 

 cheese should remain in press not less than twenty-four hours. 

 In case the cheese does not unite well in pressing, it may be 

 soaked in warm water while still in the bandages, then put 

 back in the press. 

 Curing the cheese. 



So far, the cheese is only half made. The curing is a very 

 important part of cheese-making. The temperature and 

 humidity of the curing room should both be under reasonable 

 control. The curing room must not be too dry. This will 

 cause the cheese to dry too quickly, and to crack. There should 

 be no draft in the curing room, yet it should permit of ventila- 

 tion. 



If the curing room is too dry, the floor of the room may be 

 sprinkled with water or a wet sheet may be hung up in the 

 room. 



FIG. 79. A convenient hand cheese press. 



