. The book of cheese. Cheese. 212 THE BOOK OF CHEESE. Fig. 44. — Wilson hoop. .I, com- plete hoop; B, bottom cover with wide flange ; C, top cover with narrow flange ; D, closed body ; E, bandager. spread evenly over the bottom of the vat. The salt should be carefully weighed, and then applied, evenly, over the surface of the curd, in two or three applications. The curd should be thoroughly stirred after each application of salt. While the salt is being dissolved and absorbed, the curd should be stirred oc- casionally to prevent lum})s from forming. 205. Hooping the curd. — When the sal
. The book of cheese. Cheese. 212 THE BOOK OF CHEESE. Fig. 44. — Wilson hoop. .I, com- plete hoop; B, bottom cover with wide flange ; C, top cover with narrow flange ; D, closed body ; E, bandager. spread evenly over the bottom of the vat. The salt should be carefully weighed, and then applied, evenly, over the surface of the curd, in two or three applications. The curd should be thoroughly stirred after each application of salt. While the salt is being dissolved and absorbed, the curd should be stirred oc- casionally to prevent lum})s from forming. 205. Hooping the curd. — When the salt has become dissolved and the curd as soft and mellow as before the salt was added, it is ready to be put into the hoop. Various sized hoops may be used, depending on the desired size of the cheese. Two types are the Wilson and the Fraser (Figs. 44, 45). With either type, a dampened press cloth should be cut just to fit the bottom of the hoop. A starched circle may or may not be used; if used, it should be placed on top of the press cloth. The bandage now com- monly employed is the seamless one which comes in the form of a tube of various sizes for different sized hoops. The lengths of bandage cut for each hoop or cheese depend on the height of the cheese plus about one and one-half inches' lap on each end. The bandage, after being cut the desired length, is placed on the part of the hoop made to hold it, so that it is. 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 Thom, Charles, 1872-1956; Fisk, W. W. (Walter Warner), b. 1888. New York, The Macmillan company
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License: Licensed
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Keywords: ., bookcentury1900, bookdecade1910, booksubjectcheese, bookyear1918
