Cheese making; a book for practical cheesemakers, factory patrons, agricultural colleges and dairy schools . ll not quite be forced down to meet the edgeof the lower cover. Seventh—Put on the top cover (C), then unfasten thehooks under the handles, then turn the cheese over, placingthe top cover up snug against the head of the press. Proceedin the same manner with the balance of the hoops until allare filled, placing the top cover against the bottom of theprevious one, etc. Then proceed to pressing. Eighth—After pressing as usual, for a time, the bandageis to be turned in or lapped over the ed
Cheese making; a book for practical cheesemakers, factory patrons, agricultural colleges and dairy schools . ll not quite be forced down to meet the edgeof the lower cover. Seventh—Put on the top cover (C), then unfasten thehooks under the handles, then turn the cheese over, placingthe top cover up snug against the head of the press. Proceedin the same manner with the balance of the hoops until allare filled, placing the top cover against the bottom of theprevious one, etc. Then proceed to pressing. Eighth—After pressing as usual, for a time, the bandageis to be turned in or lapped over the edge of the cheese inorder to press the bandage down. It is well also to removethe cheese from the hoop, turn it over, and put it back in thehoop with the other face up, and then put to press again. This Details of American Cheese Making Process. 203 will give opportunity to remove any wrinkles that may haveformed in the bandage. (249) Sizes of Hoops and Cheese. Some supplyhouses list as many as 50 different sizes of cheese hoops,either in Fraser or Wilson style, but only a few sizes are incommon Fig. 42A.—Sizes and styles of metal hoops for American, brick, and Muenstercheese. The usual market sizes of whole milk American cheeseare about as follows: Name Weight Diameter Height Young America 8—10 lbs. &}4 inches 7 inches Long Horn 12 lbs. by2 11^ Daisy 19-21 13-13H 3J^-4 Flat 30 14-15 5^-6 Cheddar 60 14-15 10^-11 Square prints weighing 5 and 10 lbs. each are made9x4x4 inches, and 14x63^x33/2 inches in size, respectively. Canadian Cheddars usually weigh about 85 lbs. and aresometimes cut in two, making 43 lbs. flats or twins. TheCanadian stilton shape is about the same as the YoungAmerica. Prints have marks impressed on the rind to showwhere they may be cut into 1-pound slices. (250) Cutting Cheese in Two. When this is neces-sary, it is done the next morning, after taking the cheesefrom the press. By means of a pair of dividers, or a pencil 204 Cheese Making. put thr
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