Swiss CHEESE— From MILK To CuRING CELLAR. 153 
down to 115° or 120° before the curd is taken out, and is quite 
different from the other high temperature which would prob- 
ably seald him. 
294. Pressing Drum Swiss. 
The pressing table is usually on a brick or stone wall and 
is slightly inclined so that the whey will drain off. The curd 
cloth with the curd in it is put into a hoop made of a band of 
elm wood held in circular shape by means of a cord that runs 
around it. The illustration shows such a hoop with a cheese 
in it. The hoop rests on a circular press board while a similar 
Fig. 76.—Curing cellar in a Swiss cheese factory. near Monroe, Wis. The 
large drum Swiss cheese are on the shelves. The small boiler supplies 
steam for moisture when too dry. 
board is placed on the top of it. The hoop is adjusted in diame- 
ter by means of the cord so that the curd a little more than 
fills it. 
For the first fifteen minutes it is pressed lightly, then a lit- 
tle more pressure is applied, and in half an hour full pressure is 
put on. It is turned several times a day, the cloth being taken 
off and readjusted each time. There are usually two cloths used 
in the operation, one cloth lying underneath, and the other 
