206 CHEESE MAKING. 
(2) Apply pressure steadily but gently. 
(3) Make certain the cheese has been pressed suffi- 
ciently so as to keep its shape when press is 
opened. Take all wrinkles out of the bandage 
by pulling up tight and lap over one inch; if too 
long same should be cut off. 
(4) Apply pressure gradually after dressing. 
B. CHEcKED RINps. 
Cause. (1) Creamery curds. 
(2) Pressing when too cold. 
(3) The use of hard and impervious press cloths. 
(4) Lack of pressure while in the press. 
(5) Too rapid drying when first taken from the press. 
Remedy. (1) Rinse curd before salting and if neces- 
sary wash with warm water when dress- 
ing, or the following morning. 
(2) Keep hoops and press at ordinary room tempera- 
ture. 
(3) Keep press cloths soft by washing daily in water 
and washing powder, or in a pail of whey. 
(4) The pressure must be kept up for several hours 
after dressing. The use of a continuous-pres- 
sure press is recommended. 
(5) Do not place new cheese in a current of air or near 
an open window. 
VIII. STANDARDS FOR GRADING CANADIAN CHED- 
DAR CHEESE.* 
First Grade. Flavor: Clean, sound and pure. 
Body and Texture: Close, firm and silky. 
Color: Good and uniform. 
Finish: Fairly even in size, smoothly finished, sound and 
clean surfaces, straight and square. 
Boxes: Strong, clean, well made and nailed. Ends to be 
of seasoned timber. Close fitting. Weights stenciled 
or marked with rubber stamp. 
Second Grade. Flavor: ‘‘Fruity,’’ not clean, ‘‘turnipy,’’ or 
other objectionable flavor. 
*Report Dairy Com’r of Canada, 1906. pp. 17-18. 
