362 MANUAL OF MILK PRODUCTS 



should be filled as nearly alike as possible. The cheese should 

 weigh from 5 to h\ lb. each when ready for the press. When 

 the filling of molds is completed, they are put under continual 

 pressure of 20 to 25 lb. for about twenty-five or thirty minutes. 

 While the cheese is being pressed, some sweet whey is heated to 

 a temperature of 125° or 130° F., and this whey should not be 

 allowed to go below 120° F. at any time while it is being used. 

 When the cheeses are taken from their molds, each is put into 

 the warm whey for two minutes, then removed and dressed. 

 For dressing Edam cheese the ordinary cheese bandage cloth is 

 used. This is cut into strips, which should be long enough to 

 reach entirely around the cheese and overlap an inch or so, and 

 which should be wide enough to cover all but a small portion of 

 the ends of the cheese when put in place. Before putting on 

 the bandage, all rough projections should be carefully pared 

 from the cheese. In putting on the bandage, the cheese is held 

 in one hand and the bandage is wrapped carefully around the 

 cheese, so that the whole cheese is covered, except a small por- 

 tion on the upper and lower surface of the cheese. These bare 

 spots are covered by small pieces of bandage cloth of a size suf- 

 ficient to cover the bare surface. The bandage is kept wet with 

 the warm sweet whey, thus facilitating the process of dressing. 

 After each cheese is dressed, it should be replaced in the pressing 

 mold, care being taken that the bandage remains in place and 

 leaves no portion of the surface of the cheese uncovered and 

 in direct contact with the mold. The cheese is then put under 

 continual pressure of 60 to 120 lb. and kept under this 

 continual pressure for six to twelve hours. 

 Salting and curing. 



There are two methods which may be employed in salting, — 

 dry-salting and wet-salting. In dry-salting, when the cheese is 

 finally taken from the press, it is removed from the press mold, 

 its bandage is removed completely, and the cheese placed in 

 another mold, quite similar, known as the salting mold. Each 



