Oheshire 287 
The curd then mats and is cut and piled much as 
in the Cheddar system, except that the pieces are 
cut smaller and the cutting is renewed each time 
the curd is turned, and the piling is done in such 
a way that the curd does not flatten out. The 
acidity and moisture of the curd is regulated dur- 
ing this cutting and piling process. If the curd 
is too wet, it is turned and piled frequently. If it 
is too acid and dry it is allowed to lie longer and 
not turned so often. When some acid is developed, 
so that the curd takes on a glistening appearance 
and begins to grow slightly fibrous, it is finely 
ground in a peg mill, salted and put in the hoops 
with strainer cloth about it but not under pressure. 
At night it is turned and returned to the hoops. 
The next morning it is again turned and then put 
in the press with very slight pressure. Each suc- 
ceeding day the turning is continued and the pres- 
sure slightly increased until it has been pressed for 
five days in all. It is then taken from’ the press 
and allowed to stand one day in the hoops with- 
out pressure, after which it is taken out and a 
bandage pasted on with flour paste. It is allowed 
to stand three days in the press-room, and then 
put in the curing-room at a temperature not above 
65°, and cured for three or four weeks. The 
cheese should all be of the same height, and to 
bring this about hoops of varying diameter are used 
so that the variation in milk from day to day will 
make no difference in the height of the cheese. If 
a cheese is too high after the first or second day 
