WENSLEYDALE CHEESE-MAKING 113 



apply I \ cwt. pressure for about five hours. Then 

 remove it from the press, and turn it into a 

 smooth cloth ; replace it in the press, and apply 

 3 to 5 cwt. pressure until night. Next morning 

 take it out of the press, sew on a bandage, 

 and remove the cheese to a cool, moist room, 

 placing it on a stone shelf. Let the cheese 

 remain here for seven to nine days, turning it 

 daily. 



CURING. Take the cheese to the drying- or 

 curing-room, kept at a temperature of about 

 60 F. Turn the cheese daily, and if the weather 

 is hot turn it twice a day. During the first few 

 days it is necessary to skewer the cheese to 

 prevent excessive heating. After six weeks 

 in the curing-room, the cheese should be un- 

 clothed, and if the blue mould is not developing, 

 the cheeses must be skewered. The skewering 

 must be done from the ends, and after the 

 operation care must be taken to cover up the 

 entrance to the skewer-holes, to prevent the 

 passing in of flies, &c. 



The Stilton-shaped Wensleydales are ripe in 

 four to six months ; the flats are ripe in about 

 two months. In the making of flats the curd is 



