172 CANADIAN DAIRYING. 



square and trim, cutting the bandage so that it will 

 lap about one-half inch over each end of the cheese, 

 putting a starched cotton circle on each end, wetting 

 the bandage and cap cloths with clean hot water to 

 assist in forming the rind, then placing in the press 

 again. Pressure should be applied gradually until 

 the maximum pressure is reached before leaving 

 them for the night. The cheese should be turned in 

 the hoops next morning and any defects in appear- 

 ance should be remedied. They may be again 

 returned to the press and allowed to remain as long 

 as possible before they are required for the day's 

 cheese. After being taken from the press the cheese 

 are removed to the ripening-room. All the hoops, 

 presses, followers, etc., should be washed thoroughly 

 every day. The cap cloths should be kept clean and 

 sweet. 1 he curd racks, curd sinks, and curd cloths 

 need special care in washing in order to keep them 

 in first-class condition. 



RIPENING CHEDDAR CHEESE. 



Cheese are said to be half made when placed in 

 the ripening (curing) room. The ripening of cheese 

 will eventually be a business by itself. Experts will 

 take charge of the cheese from several factories and 

 ripen them in rooms where the temperature can be 

 regulated as desired. These experts will know what 

 temperature, moisture, etc., is most favorable for each 

 lot of cheese received at central depots, or cold- 

 storage warehouses. Once a week will be sufficient 

 to send the cheese to the central storages. The 



