86 CHEESE MAKING. 
curd will push out at the places where the ring does not come 
tight against the hoop. There is another point in having the 
fibrous ring separate from the follower, which will be noticed 
later on. (184.) 
181. Tighten the Press Slowly. 
After the hoops have been slipped into place, the screw 
should be tightened slowly, to let the whey out gradually. A 
smal] stream of brine should be kept flowing. If too great pres- 
sure is applied at first, the fat will be forced out. Curd closes 
together slowly, as will be seen by squeezing it in the hand. If 
it be squeezed suddenly, and then the pressure released, it will 
Fig. 44.—Fraser Gang Hoops. A, hoop; B, bandager; C, follower; D, 
fibrous ring. 
fall apart, but if pressed up slowly in the hand, it will stick to- 
gether. The full pressure should not be reached for about fif- 
teen minutes. 
In about an hour, the curd will be pressed together, and 
then the bandage should be turned down around the top of the 
cheese. This operation is generally called ‘‘dressing’’ the cheese. 
182. Dressing the Cheese. 
Set the hoops in an upright position, and take out the fol- 
lowers, cap cloths, and bandagers. Pull the bandage gently, to 
be sure there are no wrinkles in it, and then trim off evenly all 
around, so that it will lap over onto the end of the cheese about 
an inch and a half. Soak it down into position with warm 
water, and put on the cap, after having wrung it out in warm 
water. Be sure there are no wrinkles in the cap, for they will 
leave bad looking marks on the rind of the cheese. 
