Brick CHEESE. 165 
to the upper end and sides. A half-inch strip is fastened along 
the inside of this guard on which to rest the draining boards. 
317. Draining Boards. 
These draining boards are a foot or sixteen inches wide 
and have several rows of inch holes bored through them. These 
boards are laid in the drainage table with their ends resting on 
the half-inch strips referred to above. <A cloth, such as is used 
on the racks in Cheddar cheese manufacture, is thrown over the 
draining board, and the molds are set side by side on top of 
this cloth. 
ee es 
Fig. 80.—Brick cheese in the molds. A cloth is placed under the molds. 
318. Filling the Molds. 
The table is placed close to the vat, and the operator stands 
between it and the vat. With a curd pail he dips the curd out 
of the vat and fills it into the molds. The whey goes through 
the cloth and the holes in the draining boards, and runs down 
the table into a whey gutter. Care should be exercised to get 
just the same amount of curd into each mold so that the cheese, 
when the curd is all pressed tight together, will be about three 
or four inches thick, and will weigh six pounds while green. 
Wooden followers that just fit in the molds are then put on top 
of the curd. 
