. Cheese making; cheddar, swiss, brick, limburger, Edam, cottage, Cheese. Swiss Cheese—From Milk to Cueing Cellar. 153 down to 115° or 120° before the curd is taken out, and is quite different from the other high temperature which would prob- ably scald him. 294. Pressing Drum Swiss. The pressing table is usually on a brick or stone wall and is slightly inclined so that the whey will drain off. The curd cloth with the curd in it is put into a hoop made of a band of elm wood held in circular shape by means of a cord that runs around it. The illustration shows such a hoop with a cheese in
. Cheese making; cheddar, swiss, brick, limburger, Edam, cottage, Cheese. Swiss Cheese—From Milk to Cueing Cellar. 153 down to 115° or 120° before the curd is taken out, and is quite different from the other high temperature which would prob- ably scald him. 294. Pressing Drum Swiss. The pressing table is usually on a brick or stone wall and is slightly inclined so that the whey will drain off. The curd cloth with the curd in it is put into a hoop made of a band of elm wood held in circular shape by means of a cord that runs around it. The illustration shows such a hoop with a cheese in it. The hoop rests on a circular press board while a similar. Fig. 76.—Curing cellar in a Swiss cheese factory, near Monroe, Wis. The large drum Swiss cheese are on the shelves. The small boiler supplies steam for moisture when too dry. board is placed on the top of it. The hoop is adjusted in diame- ter by means of the cord so that the curd a little more than fills it. For the first fifteen minutes it is pressed lightly, then a lit- tle more pressure is applied, and in half an hour full pressure is put on. It is turned several times a day, the cloth being taken off and readjusted each time. There are usually two cloths used in the operation, one cloth lying underneath, and the other. Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appearance of these illustrations may not perfectly resemble the original Decker, John Wright, d. 1907; Woll, F. W. (Fritz Wilhelm), 1865-. Madison, Wis. , Mendota Book Co.
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Keywords: ., bookcentury1900, bookdecade1910, booksubjectcheese, bookyear1913
