90 CHEESE MAKING. 
serubbed with a brush. It is put on a shelf to drain and dry, 
and afterward boxed again. 
190. Cheese Cloth Circles and Press Cloths. 
Sometimes a thin ‘‘cap’’ of cheese cloth, called a ‘‘cheese 
cloth cirele,’’ is put on the end of the cheese. The cheese cloth 
circle does not go on under the bandage where it is turned down 
on the end, but over it. When circles are used, there is no need 
of greasing the cheese till they are shipped. The circle is then 
pulled off and the rind greased. 
The circles make the cheese much cleaner, and buyers gen- 
erally prefer them, and will pay more money for the cheese, 
usually an eighth of a cent a pound more. The cost is about 
Fig. 46.—Revolving Letter and Figure Stencil. 
one-sixteenth of a cent a pound on flats. Sometimes, by special 
agreement, buyers want the circles left on the cheese. When 
the cheese come out of cold storage they are cleaned, the circles 
being stripped off, leaving a clean bright rind, which is greased. 
The circles should be but twelve or thirteen inches in dia- 
meter, as they sometimes do not stick under the edge where they 
lap over the bandage. 
The first one is put on inside the ‘‘heavy cap’’ or ‘‘press 
cloth,’’ before the curd is put into the hoop, and the other one 
is put in when the cheese is ‘‘ dressed.’’ 
191. Print Cheese. 
An arrangement for molding cheese into print forms simi- 
lar to one-pound butter prints was designed at the Wisconsin 
Station in 1898-99.* The cheese is made by the usual Cheddar 
process, but the curd is placed in a rectangular mold, the bot- 
*Report 18, pp. 132-135; Report 20, pp. 190-191. 
