FARM DAIRYING 



ling, 8 or 10 feet long. Place it under a ledge, 

 put the cheese on the floor or on a bench near the 

 ledge, and put a small block or board on the centre 

 of the cheese for the scantling to rest on. Place 

 a heavy weight — about fifty pounds — on the 

 end of the scantling. It is well not to put all the 

 weight on at once but to increase it gradually. 



DRESSING THE CHEESE 



The next morning the cheese should be taken 

 from the hoop, dampened with hot water on the 

 outside, the bandage pulled up and trimmed so 

 as to allow it to extend half an inch over the ends. 

 Cut a circle of stiffened cheesecloth, the size of 

 the top, place carefully on the cheese, cover with a 

 square of wet cotton, place the hoop on top, and 

 force the cheese into it. 



Finish off the other end in the same way. Put 

 again to press till the next day. Take from the 

 hoop and place in a cool cellar, turning it upside 

 down every day for a month, and after that 

 occasionally. 



Do not worry if it moulds. The mould will be 

 on the outside only, and should be well washed 

 off before the cheese is cut. At the end of two 

 months it should be ready for eating, but Is bet- 

 ter if kept for five or six months. 



[237] 



