Stilton 2383, 
cloths are now removed from the curd and the curd 
is cut into pieces about four inches square, and 
spread in the bottom of the sink and allowed to 
remain till morning or until it 
has taken on a good degree of 
acidity, so that it is distinctly 
sour to the taste. If the room 
has been held at a temperature 
between 60° and 65° F., this will 
occur when the night’s curd is 
386 and the morning’s curd 24 . 
hours old. The two curds are 
then coarsely broken up 
with the fingers, mixed 
together, salted (about = 
one ounce to three and 
a half pounds of curd), 
and put in the hoop 
shown in Fig. 49. The 
hoops are made of tin, 7 inches in diameter and 
15 inches high, open at both ends and perforated 
with numerous holes: The empty hoop is set upon 
a thin piece of board 9 inches square, covered with a 
piece of muslin. The curd is put in the hoop 
loosely, care being taken that the larger pieces fall 
in the center, and the smaller ones go to the outside. 
The hoops when full are set aside to drain. Each 
day the curd is turned in the hoop, a fresh board 
and piece of cloth being used each time. After six 
to eight days the curd next the hoop begins to take 
on a fermentation, which gives it a moist appearance 
Fig. 49. Hoop for Stilton cheese. 
