METHOD OF MANUFACTURING STILTON 87 



add less. It is usual to obtain 18 Ibs. of curd 

 from 12 gallons of milk. 



HOOPING. The curd, after a thorough mixing 

 with the salt, is put into hoops holding 20 to 

 24 Ibs. each. If the cheese is for sale in a 

 wholesale market let it be made full-sized, as 

 such cheeses are easier to sell than small ones. 

 The temperature of the curd at the time of 

 hooping should be about 60 F. Before com- 

 mencing to fill the hoops, place them on a 

 board covered with a piece of calico. In filling, 

 the curd should be firmly pressed at the bottom, 

 and lightly at the sides, and the larger pieces 

 should be put into the loosely-filled centre. By 

 taking these precautions a cheese is obtained 

 that presents a good surface. 



CHEESE-DRAINING. When the hoops are 

 filled, they are carried, together with the board 

 and cloth on which they stand, to the draining- 

 shelves. The temperature of the room in 

 which the shelves are placed should be 65 F. 

 The hoop and cheese should be turned after 

 standing two hours, an operation performed 

 by inverting them upon a board and cloth 

 similar to those on which they stand. The 



