. Cheese making. Cheesemaking. 142 Cheese Making. We have seen that the curd is cooked to 135° F., and it seems a very high temperature for a man to put his arms into as the maker has to do when he scoops the curd into the cloth. Some observations on this point will show that the whey cools down to 115° or 120° before the curd is taken out, and is quite different from the other high temperature which would prob- ablv scald A round Swiss cheese in the hoop. The cheese is made the thickness of the hoop, and the diameter is adjusted accordingly by the rope which runs around it. A round boar
. Cheese making. Cheesemaking. 142 Cheese Making. We have seen that the curd is cooked to 135° F., and it seems a very high temperature for a man to put his arms into as the maker has to do when he scoops the curd into the cloth. Some observations on this point will show that the whey cools down to 115° or 120° before the curd is taken out, and is quite different from the other high temperature which would prob- ablv scald A round Swiss cheese in the hoop. The cheese is made the thickness of the hoop, and the diameter is adjusted accordingly by the rope which runs around it. A round board lies on top and presses the cheese into the hoop. 298. 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. Our illustration shows such a hoop with a cheese in it. The hoop rests on a circular press board while a similar 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 little 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 spread over the top and tucked in between the hoop and the cheese. The last time it is turned the date is marked on it with lamp black. Dry cloths are put on several times during the day. The cloths should be kept clean by thorough washing and 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
Size: 1923px × 1300px
Photo credit: © Library Book Collection / Alamy / Afripics
License: Licensed
Model Released: No
Keywords: ., bookauthordeckerjohnwrightd1907, bookcentury1900, bookdecade1900
