Cheddar cheese making by Decker John Wright d. 1907

Author:Decker, John Wright, d. 1907
Language: eng
Format: epub
Publisher: Madison, Wisconsin, The author
Published: 1893-03-25T05:00:00+00:00

end for end in the hoop. In either case, the fibrous ring should be left out, so that the edge of the cheese will come out of the hoop square. Of course it must be watched, to see that the cheese does not push out beyond the follower, and its last state be worse than the first; but if the pressure is carefully applied, a nice square edge can be put onto a cheese, in this way.

Do not Pound the Hoops. The cheese should slip out of the hoop with very little pounding. Pounding loosens the rivets, and thereby gets the hoops into bad repair, as well as loosens the bandage on the cheese, and sometimes breaks the cheese.

Where a knife is used to loosen the cheese, the bandage is also often loosened. If the cheese does not slip out easily, grease the hoops. The hoops should of course be kept clean, and if it is necessary to grease them, clean grease can be applied.

Cheese should never be taken out on the floor, but on a press board. We must remember that cheese is an article of human food. Most people like to have clean food to eat, and we should aim to be just as clean in making the cheese, as though the consumers were watching all the time.

Wipe the cheese off with a clean cloth, and then put them on the shelves, marking the date neatly. Cheese with great big marks scrawled ever them do not look attractive.

Greasing the Cheese. As soon as the rind has dried off, it should be greased with regular cheese grease. The practice of skimming the whey, after it

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