110 THE STORY OF MILK 



Begin with light pressure and increase it gradually 

 every hour until at night the full pressure is applied. 

 After an hour take the cheese out and turn it in the 

 hoop, then return it to the press and at night apply 

 full pressure. The next morning take it out and weigh 

 it and place it on the shelf to cure in a room of mod- 

 erate temperature, turning it every day. After a couple 

 of weeks it may be removed to a cool cellar and rubbed 

 with grease. In two to three months it should be suffi- 

 ciently matured for consumption. 



