SALTING AND PRESSING THE CuRD. 91 
tom or ‘‘follower’’ of which is a carved board. This board 
makes an impression on each one-pound print of cheese, the 
groove showing where it is to be cut in order to make each print 
weigh about one pound. The dimensions of each block of 15 
prints (weighing a little over 15 lbs.), are 1114x1314x21%% 
inches, each print being 214x214x41, inches in size. 
Fig. 47.—Print Cheddar Cheese, made at the University of Wisconsin 
Dairy School. 
In making this cheese, the curd is placed in a rectangular 
metal hoop similar to the Cheddar cheese hoops with fasteners, 
etc.; the bandage is made to cover the sides and bottom, and 
come together on the top of the flat cheese; the cloth is cut so 
as to make smooth, neat corners. The cheese are cured in the 
same way as Cheddar cheese, and when pressed with a carved 
board, a trademark may be branded into each pound of the 
cheese, and thus protect the reputation of cheese from a given 
source. 
192. Keep a Daily Record. 
When the cheese is ready to ship, it quite often happens that 
a maker finds something peculiar about a cheese which he wishes 
