

New York AGRICULTURAL EXPERIMENT STATION. 947 
egress, the curd is kept constantly agitated to prevent settling 
and consequent overheating. As soon as the curd shows signs 
of hardening, which the experience of the worker will enable him ~ 
to determine, the whey is drawn off until the upper surface of 
the curd appears, when one should commence to fill the 
press-niolds. 
7. Foutixe Moups, Presstnc anp Dressinc CHEESE. 
The molds, which are described later in detail, are well soaked 
in warm water previous to use, in order to prevent too sudden 
_ chilling of curd and consequent checking of separation of whey. 
As soon as the whey is drawn off, as indicated above, one com- 
mences to fill the pressing molds. The filling should be done 
as rapidly as possible to prevent too great cooling of curd. 
When the curd has been put into the molds, its temperature 
should not be below 88°F’. Unless care is taken to keep the curd 
covered, the portion that is last put into the molds may become 
too much cooled. In making Edam cheese on a small scale, 
it is a good plan to squeeze the moisture out by the hands as 
much as possible and then break it up again before putting 
in the molds, when the curd should be pressed into the 
mold by the hand as firmly as’possible. The molds should be 
filled as nearly alike as possible. The cheese should weigh from 
five to five and one-fourth pounds each when ready for the press. 
When the filling of molds is completed, they are put under con- 
tinual pressure of twenty to twenty-five pounds 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 
