78 CHEESE AND CHEESE-MAKING 



after the day of making, the cheese is taken out 

 of the press, the cloth is removed, and the cheese 

 bathed for one minute in water heated to 120. 

 This improves the condition of the coat, render- 

 ing it tougher and less liable to crack. After 

 bathing put on clean cloths, and return to the 

 press. Apply 10 cwt. pressure during the first 

 two hours, and then 15 cwt. until next morning. 

 On the morning of the third day turn the 

 cheese, grease it, cap one end, and return to 

 press with a smooth cloth ; then apply i to i J 

 tons of pressure. The grease is applied to fill 

 up cracks, to render the outside of the cheese 

 smooth, and to enable the bandages to stick. 

 On the fourth day turn the cheese, put a cap on 

 the bare end, place in a clean cloth, and then 

 apply pressure until the afternoon. In the 

 afternoon bandage with a laced or winding 

 bandage, weigh, and take up to the curing- 

 room. 



CURING OR RIPENING. The temperature of 

 the curing-room should be 65 to 70. New or 

 young cheeses require the higher, old cheeses 

 the lower temperature. The ripening - room 

 requires to be kept at an even and correct 



