PRESSING OF RENNET CHEESE. 



225 



We have already spoken in the previous paragraph of the 

 necessity of frequently turning the cheese when in the press (fig. 71), 

 and of replacing the damp cheese-cloths with dry ones, and of regu- 

 lating the temperature of the surrounding air. The temperature of 

 the air should not be allowed to rise in the press-room over 20 C., 

 and should not be allowed to sink under 10 C. 



The different kinds of cheese which are pressed only attain their 

 best condition if the amount of pressure has been properly applied 



Fig. 72. The "Gleed" Press for Soft Cheeses. 



from the beginning, and has been gradually increased up to a per- 

 fectly definite maximum, which must be determined exactly by 

 observation. As a rule, in cheeses having the same amount of fat, 

 a large cheese is more strongly pressed than a small cheese; while 

 a fat cheese is less strongly pressed (fig. 72) than a skim-milk cheese 

 of the same size. Cheeses are generally pressed somewhat more 

 in summer than in winter. Only cheese- 

 presses in the use of which it is possible to 

 carry out easily and conveniently the neces- 

 sary regulations for efficient pressing should 

 be regarded as good and useful. A good 

 cheese-press should act, above all, in such a 

 manner as to permit of continuous pressure 

 being applied, that is to say, should be so 

 constructed that the pressure can be easily 

 and gradually increased at will, and at the 

 same time it should show at any moment, 



how much the total pressure is, and how many pounds of pressure 

 each pound of cheese is being submitted to. 



The author prefers, to all other kinds of screw and box presses 

 used in America and in England, the lever presses of the improved 

 form made by Schatzmann (fig. 73), fitted with movable iron weights, 



(M175) % p 



Fig. 73. Swiss Lever Cheese 



