. Cyclopedia of farm animals. Domestic animals; Animal products. Fig. 218. Cheese-press. Ontario, and exhibited as a curiosity in England ; but the record was reached in 1892, when the writer assisted Professor J. W. Robertson, then Dairy Commissioner for Canada, in "building" the 22,000-pound cheese, at Perth, Ontario, which was exhibited at the World's Fair at Chicago, the fol- lowing year. When ready for pressing, the curd is weighed into the molds or " hoops " to insure uniformity in size, and the pressure applied, lightly at first, but gradually increased until the ful
. Cyclopedia of farm animals. Domestic animals; Animal products. Fig. 218. Cheese-press. Ontario, and exhibited as a curiosity in England ; but the record was reached in 1892, when the writer assisted Professor J. W. Robertson, then Dairy Commissioner for Canada, in "building" the 22,000-pound cheese, at Perth, Ontario, which was exhibited at the World's Fair at Chicago, the fol- lowing year. When ready for pressing, the curd is weighed into the molds or " hoops " to insure uniformity in size, and the pressure applied, lightly at first, but gradually increased until the full strength of the press is reached. In the course of about one hour, the cheese is temporarily removed from the hoops, and the bandage trimmed and adjusted so as to secure a neat [and attractive finish. The cheese is then left under heavy pressure over night. In the best factories it is again trimmed in the morning, re-pressed and finally removed in time to make room for the next day's curd. Curing the cheese. It has often been said that cheese is only half made when it is placed in the curing-room. At any rate, the best of cheese is seriously injured in quality if exposed to a temperature of over 60°, and there is 1 to 2 per cent of unnecessary shrink- age. The texture becomes more or less "mealy" and objectionable flavors are likely to be developed. It has been demonstrated that curing, or ripening, will proceed at very low temperatures, even below 32°, but more slowly as the temperature is Fig. 219. Steel combination cheese-press. Extremely low temperatures are inadvisable, because, while such practice may result in an absence of bad flavor, it also has the further nega- tive effect of preventing the development of the characteristic cheesy flavor which is an essential quality in first-class typical Cheddar. The ideal. Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration
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