Archive image from page 383 of The dairyman's manual; a practical. The dairyman's manual; a practical treatise on the dairy dairymansmanualp00stew Year: 1888 38 The dairymans makual. versed three or four times until it is compact. The small holes at the hottom of the mold are kept clean to permit the whey to drain off. As soon as the cheese is sufficiently pressed with the hands it is taken from the mold and plunged into a bath of hot whey (122°) for two minutes. It is then again pressed in the mold and shaped, wrapped in a cloth, replaced in the mold and pressed (figure 86). The cheese rema
Archive image from page 383 of The dairyman's manual; a practical. The dairyman's manual; a practical treatise on the dairy dairymansmanualp00stew Year: 1888 38 The dairymans makual. versed three or four times until it is compact. The small holes at the hottom of the mold are kept clean to permit the whey to drain off. As soon as the cheese is sufficiently pressed with the hands it is taken from the mold and plunged into a bath of hot whey (122°) for two minutes. It is then again pressed in the mold and shaped, wrapped in a cloth, replaced in the mold and pressed (figure 86). The cheese remains in the press for one or two hours in the winter, six or seven hours in the spring, and twelve hours in the summer. After coming from the press the cheese is put in the salting mold (figure 87). This gives the cheese its final Fig. 87. shape. The cheeses are sprinkled with salt daily for ten days while in these molds, and are frequently turned to drain, the whey passing off to the draining table through a hole in the mold. After this stage the cheeses are dipped in moist salt, wiped dry, and placed upon the drying shelves to cure. The shelves are arranged as seen in figure 88, and the cheeses are placed upon tliem in regular order, according to their age. Here they remain three months, being turned every day the first month, every second day the second month, and once a week during the third month. . At the end of twenty-four to thirty days they are dipped in a bath of tepid water (about sixty-six to seventy degrees), washed, brushed, and set to dry in an open place. When perfectly dry they are replaced upon the shelves. Fifteen days afterwards they are again washed, dried, and greased with linseed oil, when they are returned to the shelves, where they remain until sold for home consumption. When prepared for exportation, they undergo some fur- ther processes, to give them a lighter color upon the outside, and also to preserve them for a longer period. They are first scrape
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