154 CHEESE MAKING. 
spread over the top and tucked in between the hoop and the 
cheese. Dry cloths are put on several times during the day. 
The cloths should be kept clean by thorough washing and scald- 
ing. The press may be worked partially by means of a screw as 
shown in the illustration, but the main pressure is obtained by 
placing a post between the cheese board and a heavy beam. 
The post is close to the fulerum end of the beam, while the long, 
heavy end of the beam gives the pressure. 
Fig. 77.—Block Swiss under pressure in individual molds. 
295. Pressing Block Swiss. 
Block Swiss is practically the same as a round Swiss in 
every way but the form in which it is pressed. It is first pressed 
into a rectangular cake twenty inches wide and six inches thick. 
A sliding end regulated by a screw adjusts the volume of the 
mold to the quantity of the curd. It is turned and pressed in 
this mold just like a drum Swiss for the first twelve hours. It 
ig then eut into blocks six inches wide and put into another mold 
with partitions in it just large enough for each piece. Some- 
