182 CHEESE MAKING. 
part, and when pushed into it leaves an interior space perfectly 
spherical. The two halves have flanges on the ends which 
make them set squarely against other molds or the press heads. 
Holes drilled through these flanges enable the maker to insert 
an iron hook and pull the top and bottom apart. Several small 
holes through the ends of the halves allow the whey to escape 
from the imprisoned curd. 
350. Method of Pressing. 
In Holland two cheese go in a press together, one mold on 
top of the other with a wooden 4x4, 3 feet long, placed above 
them both for pressure. A Young-America gang press is bet- 
ter than this, as it saves both labor and space. 
351. Hooping the Curd. 
The curd is packed in the mold as tight as it can be crowded 
with the hands, and is rounded off on top. The cover is placed 
on top and the mold placed in the press. Pressure is applied 
gradually for a few minutes and full pressure put on in ten 
minutes. In half an hour the cheese is taken out and dressed. 
352. Dressing Edam Cheese. 
If just the right amount of curd is placed in the mold, the 
cheese will be spherical and not much of a paring will have to 
be taken off where the edge of the two hemispheres meet. A 
bandage of cheese cloth is now wet with warm water and 
wrapped around the cheese, and a small cap laid on each end. 
This coming between the iron mold and curd makes the cheese 
close perfectly. Care should be taken to lap the cloth evenly 
so that when taken off from the cheese deep wrinkles will not 
be left. The cheese is pressed for the remainder of twenty 
hours. It is then taken out, and if desired, the bandage may 
be taken off immediately, or it may be left until later to prevent 
cracking. It can, however, probably be taken off more easily 
when fresh from the mold. 
353. Salting Edam Cheese. 
The cheese is now rubbed with salt and placed in a salting 
cup. This is a cup slightly larger than the bottom part of the 
mold. It holds the cheese in shape and allows a thin layer of 
salt on the underside. It is salted daily, turning it each time, 
until it feels hard. It then goes to the curing shelves. 
