112 CHEESE AND CHEESE-MAKING 



HOOPING. After grinding and salting the 

 curd, put it into perforated tin hoops or moulds, 

 without bottoms or with movable ones only. 

 Place the hoop on a board and cloth, and 

 loosely fill in the curd. The curd required to 

 fill a standard-sized Wensleydale hoop is that 

 which can be obtained from 14 gallons of milk. 

 The temperature of the curd on hooping should 

 be 64 to 65. This comparatively low temper- 

 ature is required in order to encourage mould 

 development. Usually the cheese is put into 

 the hoop without a cheese-cloth, but if the 

 weather is hot it is better to use one. The 

 cheese after being hooped is placed on a slab in 

 the cheese-making room. Two hours after filling, 

 the hoop and cheese should be turned and the 

 cheese put into a dry cheese-cloth. Before 

 leaving for the night a 4-lb. weight and a board 

 are usually placed on the top of the cheese. 

 When the cheese is left all night without pressure, 

 or only with such as indicated, the temperature 

 of the room in which it is placed should not be 

 less than 60. 



PRESSING. Next morning turn the cheese, 

 put it into a dry cloth, place it in a press, and 



