Fancy cheese in America, from the milk of cows, sheep and goats

Dedication

This little book is affectionately dedicated to my friend and predecessor, W. W. Hall, for many years instructor in cheesemaking at Cornell University, as a slight token of appreciation and admiration for his untiring efforts in building up this department of the college, in assisting young men to success, and in building up the cheese industry of the Empire state.

Copyrighted 1910, by

AMEKICAN SHEEP BEEEDER CO.

Preface

The making of fancy varieties of cheese is now one of the most profitable branches of the great dairy industry. Millions of pounds of fancy or soft cheese are imported annually from foreign countries, largely because the supply of home-made goods is not sufficient to meet the demands. This is not because just as good cheeses cannot be made in this country. They can be, and in many instances the home-made cheese are better. The main reason is that f aotorymen in America, as a rule, do not know how to make these fancy cheeses and have had no way of learning. Those who know anything about the methods employed have kept them secret and the information contained in dairy books has been too indefinite or incorrect to be useful.

In order to make any educational progress along this line, it has been necessary for us to work out most of the problems for ourselves, and in our investigations and experimental work nothing has proved as useful as the acid test. By its use we are able to measure and control the greatest factor in the making of all cheese. Without its use the business consists only of guess work. In all our directions, therefore,

4 PKEFACE.

we give the amounts of acidity required, in the form of percentages as measured with an acid test. Any person can use one of these simple tests and the different manufacturing process ^ are made easy by its use.

Attention is called to the importance of pasteurizing all milk used in making many forms of the soft cheese. In factory work it is practically impossible to secure a regular supply of milk of reliable quality, but by pasteurization we can secure a bacteria free, uniform raw material. Then by the use of commercial cultures of lactic acid bacteria as starters, we can secure uniformly fine quality in the finished cheese, and all danger of transmission of disease through cheese or whey is eliminated. The author has also demonstrated that it is possible to make fine Cheddar cheese from pasteurized milk, the particulars being given farther on in the book.

Practically all varieties can be made from the milk of cows, sheep and goats. The composition of these milks is so similar as to require litfle or no change in the manufacturing processes. Goat^s milk is especially valuable for nearly all varieties as well as for some special varieties, such as are made in foreign countries.

In all descriptions of the manufacturing processes an effort has been made to state clear-

PBEFACE. 5

ly each step so that inexperienced persons may readily succeed in obtaining satisfactory results. All directions do not agree with foreign recipes, but represent facts which have proved most useful to the author in actual practice, and are here assembled in book form, with the hope that they may prove of equal value to those interested in the manufacture of fancy cheese, or as a text-book for students in agricultural colleges and dairy schools.

Chas. a. Publow.

June Ist, 1910.

Index

Page.

Brick 24

Brie 63

Buttermilk - - - - - - - 81

Caciocavallo -------- 53

Caiuembert - - - - - • - i>6

Caraway-potato - - - - - - - 89

Casein Making ..-.--. 93

Cheddar 8

Cheesemaking Facts ------ 95

Club - 90

Commercial Starters .--... g

Edam - - 31

Emmenthal 26

Goats' Milk 66

Gorgonzola - - - - - - - - 41

Limburg ........ Qf

Milk Composition .---.- 7

Miniature .... . - - 73

Olive Cream - . . ... - 90

Pimento 89

Pineapple - . . . . . 22

Port du Salut - - - - - - - 51

Boquefort ...... - 43

Sage 21

Sandwich-nut - - - - - - - 88

Skimmed Milk Cheddar - - - • - - 14

Smearcase - - - - - - - 74

Stilton 37

Stirred Curd Cheese - - - - - - 13

Swiss 26

Switzer - 26

Washed Curd Cheddar 13

Fancy Cheese in America.

MILK COMPOSITION.

For the convenience of persons who are interested in the handling of cow^s and goat's milk, the following comparative figures of average composition are given:

Cow's Goat's Human

milk. milk. milk.

In the making of all varieties of cheese, pure, clean, sweet milk is the greatest requirement. Without this, the cheesemaker's art is very limited, but with it, both quantity and quality in the finished cheese are assured. For methods to be employed in securing a clean milk supply, the reader is referred elsewhere, as space will not permit of even so important a subject in this treatise. No cheese book would be complete, however, without some reference to the preparation and use of commercial cullures of lactic acid bacteria as starters. Before starting the actual technique of cheesemaking, the question of starters and their use should be familiar to all persons.

COMMEECIAL StAETERS.

These are cultures of lactic acid producing bacteria which are prepared by bacteriologists and sold in a commercial way, accompanied by directions for their use. In their preparation for use in cheesemaking, a small quantity of milk (1 to 3 quarts) is heated to the boiling point for several minutes. This treatment destroys all living bacteria. The milk is then cooled to a temperature of 90° Fah. and the culture of lactic acid bacteria added. The temperature is then allowed to drop gradually to 70° Fah., where it is held for 24 hours, or until the milk becomes sour and thickened. A larger quantity of milk is then pasteurized to at least 165° Fah. for 30 minutes and cooled to 70° Fah., when the prepared sour milk is added. By a continuance of this procedure a pure, clean, reliable and uniform starter is available each day, the intelligent use of which will do much in determining quality in the cheese.

Cheddar Cheese.

Cheddar cheese derives its name from the village of Cheddar in England and is the variety of cheese made in largest quantity in Canada and the United States, as well as in some other countries. It is a cheese of firm body, smooth texture, characteristic flavor and possessing long-keeping qualities. It is usually marketed in a number of sizes, which are recognized in the markets as follows : A large cheese, about 15 inches in diameter, weighing about 80 lbs., constitutes an ^' export^'; one of similar diameter, weighing about 35 lbs., '^a flat,'^ or if shipped two in a box, ** twins'*; a 20-lb. size, **daisies*'; 8 to 10-lb. size, ^^ young Americas*' and a 2-lb. size, ^'midgets."

Method of Manufacture for Home-trade Cheddars, Milk is heated to 86° Fah. and ripened by the use of a commercial starter or naturally, until it reaches about .20% acidity. Usually %% to 2% of a starter is sufficient to ripen milk. If colored cheese are desired, cheese color at the rate of 1 oz. per 1,000 lbs. of milk is added and stirred evenly through the entire mass. About 3 oz. of rennet extract diluted in 20 times its weight of cold water is then added and 4 or 5 minutes should be taken in stirring it in. In 8 or 10 minutes after adding the rennet, the milk will commence to thicken, but should not be disturbed for 25 or 30 minutes, or until it has become a fiiTQ, solid mass that will split clean ahead of the finger. When it has reached this state it should be cut into small cubes, using first a %-in. horizontal knife lengthwise of the vat, then a 5/16-inch perpendicular knife crosswise and finally lengthwise of the vat.

The curd and whey will then begin to separate and should be stirred gently with a wooden rake or similar instrument to keep the particles from lumping. In a few minutes, or as soon as the whey surrounding the curd shows an acidity of .14%, the temperature should be raised gradually (25 to 30 minutes) to 98° Fah., at which temperature it is held until the particles become firm and springy, and the whey has increased in acidity to .18%. Then the whey should be removed rapidly, so that by the time it is all off and the curd stirred sufficiently dry, the whey running from the curd, which is piled about 8 inches deep along the sides of the vat, will show not more than .26% acid. The operations from the time of adding the rennet till the whey is off requires at least 2 hours* time.

In 15 minutes, or as soon as the curd has become firmly matted, it should be cut into strips 6 inches wide and turned over. This allows all free whey to escape. The curd should then be turned every 15 minutes until it becomes meaty in texture and the whey running from it shows .65% acid. It is then ready for milling and should be cut into pieces of uniform

FANCY CHEESE IN AMEBICA.

Cropper. bottU

V

CU)»

The Publow Acid T size. After a few minutes' stirring, salt is applied at the rate of about 2 lbs. for each 100 lbs. curd. At least three divisions of the salt are necessary for an even distribution.

As soon as the curd has become mellow after salting, it should be placed in cheese hoops and pressed. In about one hour they can be removed from the press and the bandage pulled up and trimmed. They should then be put back in the press and left for 18 to 24 hrs., when they should be wiped dry and placed on shelves in the curing room and kept at a temperature as near 55° Fah. as possible. AVhen 4 or 5 days old they should be dipped for 8 to 10 seconds in hot paraffin at 220° Fah. A coating of paraffin prevents shrinkage and keeps the cheese surfaces clean. Cheese should be turned on the shelves daily while ripening and should not be offered to consumers until at least one month old. (For a detailed study of cheddar cheesemaking, consult ^* Science and Practice of Cheesemaking,'' published by Orange Judd Co., New York City.

Compositiofi of Cheddar Cheese.

Sugar, ash, salt, etc. . . . 5.00

100.00

Stirred Curd Cheese.

This is a variety of cheddar cheese, different only in the details of manufacture. The regular cheddar method is followed up to the time of removing the whey. Then instead of allowing the curd to mat into a solid mass, it is stirred sufficiently to keep the small particles separated until j&rm and rather dry. Salt is then added and the cheese finished in the usual way. This is sometimes called the granular method and was used almost entirely before the days of the curd-mill.

Washed Curd Cheese.

This is another variety of cheddar cheese that has met with favor on certain markets in recent years. The cheese are made by the regular cheddar method up to the time of milling the curd, when the curd is immersed in cold water for several minutes before salt is added. About the only advantage in adding the water is to cause the cheese to soften at an early date. If the curd is left in the water five minutes or longer it will increase in weight by absorbing water. The colder the water the more rapidly it is absorbed. At the same time some of the lactic acid, sugar, fat, rennet and salts are removed, with the result that the cheese develop little or no flavor unless they have been soaked in the water too long, when the cheese will spoil and smell badly in a short time. The cheese spoil owing to the absence of the natural ripening agents, which have been removed in the water. Abnormal changes then occur through the work of undesirable forms of bacteria.

The best washed curd cheese are made from the best cheddar curds, which are immersed in pure water at 60"^ F. for not more than 2 to 5 minutes.

Skimmed Milk Cheddae Cheese.

During recent years, in some states, there has been a marked increase in the number of cheddar cheese made from skimmed milk. The manufacture of such imitation products has been stimulated by the comparatively high prices paid by buyers, as compared with the market prices of full milk cheddars. Probably this condition is backed up by the fact that cheesemakers are able to remove part of the fat from the milk and replace it with moisture in the cheese, with such skill that the consumer believes he is eating a rich, mellow cheese, when in reality it may have been made from only 2^ skimmed milk.

The method of manufacture to follow in making such cheese must vary according to the amount of fat in the milk. The less fat present, the more difficult it is to secure cheese of passable quality. The great variation in the fat content of skimmed or partly skimimed milk makes it impossible for one to give accurate directions to be followed as an unmodified rule. We, however, are safe in giving the directions for making up to 2% milk and in making up separator skimmed milk. The maker can then vary the details as he varies the composition of the milk.

Cheese from 2% Skimmed Milk.

Milk should be heated to 84° F. and ripened by some good commercial starter or clean flavored buttermilk, until it shows an acidity of 22%. (It is seldom advisable to use more than 2 pounds of starter to each 100 pounds of milk.) If colored cheese is desired, cheese color is added at this time. Usually one-half ounce to 1,000 pounds milk is sufficient. Enough rennet extract (3 ounces [90 c.c] per 1,000 pounds milk) to coagulate the milk fit for cutting in 20 minutes is then added after being diluted in 20 times its volume of cold water. As soon as the milk is firmly coagulated, it should be cut into cubes about % inch square by the use of horizontal and perpendicular curd knives. The curd is then stirred gently with a wooden rake or agitator to keep the particles separated, and the temperature raised gradually to 92° F. In about 30 minutes after cutting, as soon as the curd begins to feel firm and springy, and as

FANCY CHEESE IN AMEKICA.

soon as the whey surrounding the curd shows an acidity of .17%, the whey should be quickly removed. While the whey is running off, the curd should Be constantly stirred, in order to insure a proper expulsion of whey and a uniform color in the cheese. After the whey is

Cheddar Curd Knives.

off, the curd is packed about 8 inches deep along the sides of the vat with a space in the center for drainage. The whey running from the curd at this time should contain not over .24% acid. As soon as the particles have become firmly matted, the curd should be cut into strips 8 to 10 inches wide and turned bottom side up. In

Stilton Cheese. (See Page 37 )

Cross-section of a drum Swiss cheese, showing location, size and glossy condition of the ' ' eyes. ' '

(See Page 26.)

■l jH

Pl

Photograph showing amount of cheddar cheese available iv 100 pounds of 3%, 49c, 5% and 6% milk.

(See Page 9.)

.

Jn fI^I

^ .-'^^^^^1

Bk

J

K r

— — -

-

'SS^

*.

Style of pineapple molds nsed at the New York State College

of Agriculture.

(See Page 22.)

15 minutes more the pieces can be piled two or three deep, and turned every 15 minutes afterward until the curd becomes meaty in grain and the whey running from it contains .65% acid. It is then milled and salted, 1% to 2 pounds to each 100 pounds of curd. The remaining procedure is similar to the regular cheddar method. A coating of paraffin placed on skimmed milk cheese when four or five days old is specially valuable in preventing shrinkage and drying. It is possible by this method to make cheese from partly skimmed milk that are veiy difficult to distinguish from full milk cheese, and they usually sell within 1 to 1% cents per pound under the market for fancy goods.

Cheddar Cheese from Separator Shimmed Milk.

By no known method is it possible to make a really fine cheese from full skimmed milk; but by replacing the fat with an excessive amount of whey or water it is possible to make cheese that can be readily sold to a certain trade, and which have sold for as high as 10 cents per pound wholesale.

The skimmed milk is heated to 84° F. and ripened to .24% acid by the addition of commercial starter or buttermilk. It is advisable to use as much starter as can be safely handled without making the cheese too acid, as commercial starter and buttermilk both have a softening effect upon cheese texture. Usually from 5 to 6 pounds to 100 pounds of skimmed milk is sufficient. Little coloring should be used, as skimmed milk cheese are usually high enough in natural color. When the milk is ripened to the proper degree, 4 ounces of rennet per 1000 pounds milk, diluted in 20 times its weight of cold water, is added and thoroughly stirred into the milk for 3 minutes. The milk is then left undisturbed until coagulated firmly, when it is cut into cubes with the regular curd knives. After cutting, the curd is stirred gently for 5 minutes, or until the particles become ^'healed" over and begin to contract. The whey is then quickly removed and the curd piled, without stirring, at least 12 inches deep in the upper end of the vat, without a drain being made in the center. The whey running from the curd after packing should contain not over .22% acid. As soon as the curd becomes firmly matted (usually about 15 minutes) it is cut into large pieces and turned. In 15 minutes more it is ready for milling. After milling it should be rinsed off with pure cold water and salted 1% pounds to each 100 pounds of curd. In a few minutes the curd can be pressed and finished in the same manner as full milk cheese. Cheese of this nature shrink rapidly while curing, unless paraffined. The paraffin can usually be satisfactorily applied when the cheese are 3 to 4 days old. When ripened at a temperature of 70° F. these cheese become ready for consumption in about 30 days.

Cheddar Cheese from Pasteurised Milk,

It has always been considered impossible to make fine cheddar cheese from pasteurized milk. The effects of heat upon the enzymes and salts in milk are such as to materially change its nature in many ways. These changes are noted, first, when rennet is added to milk that has been pasteurized. It does not coagulate unless left for hours, because the heat has rendered the soluble calcium milk salts insoluble, thereby preventing the combined action of rennet, calcium and casein, which causes the precipitation of casein and the coagulation of the milk. When soluble calcium salts are added to pasteurized milk, rennet readily coagulates it, but the curd does not contract or firm in the whey, and after the whey has been removed the particles of curd fail to unite properly, with the result that the cheese is of a mealy, ** sawdust-like'^ body. The writer has succeeded, however, in experiments conducted in ^the New York State College of Agriculture in making a uniformly fancy, long-keeping and quick-ripening cheese from milk heated sufficiently higli to kill practically all bacteria. The method is as follows:

Milk, after pasteurization to 165° F., is cooled to 90° F. Two c.c. of a 25% solution of calcium chloride is then added for each 100 pounds milk, and followed by 2 to 3% commercial lactic acid culture. Three ounces of rennet extract to each 1000 pounds of milk is then distributed through the milk. In about 5 minutes coagulation takes place, but the curd does not become firm enough for cutting in the usual time and should not be cut before it is firm. Usually about 40 minutes elapse from the time of first coagulation until the curd can be properly handled. After cutting, the method is similar to the regular cheddar process. The success of this procedure is based on getting a firm coagulation and a proper precipitation of the particles of casein, which are slow to unite after precipitation. The advantages of pasteurizing milk for Cheddar cheesemaking are as follows :

1. Milk of undesirable flavor, containing gasproducing bacteria and other ''not-wanted^* forms, can be successfully made into good cheese.

2. A uniform raw material is available each day.

3. By the use of proper cultures of lactic acid bacteria, a uniformly high grade cheese should be made every day.

4. Danger of transmission of disease in the cheese and whey is eliminated.

5. Milk that otherwise could not be accepted by cheesemakers can, after pasteurization, be made into good cheese.

Cheese made in this manner from pasteurized milk can be recognized by its noticeably clean, rich, mild flavor. Even after several months the flavor does not become strong. This fact is probably explained by the fact that undesirable bacteria and their products are practically eliminated by pasteurization of the milk. As investigations and experiments are continued we may expect that more light may be thrown on the causes of cheese ripening and cheese flavors, but from a practical standpoint, it is now certain that Cheddar cheese can be successfully made on a commercial basis from pasteurized milk.

Sage Cheese.

Sage cheese is another modified form of the Cheddar variety. Its distinguishing features are a mottled green color and a sage flavor. The usual method of manufacture is as follows : One-third of the total amount of milk is placed in a vat by itself and colored green by the addition of 8 to 12 ounces of commercial sage color to each 1,000 pounds of milk. If green corn leaves or other substances are used for coloiing the amounts will vary accordingly. The milk is then made up by the regular cheddar method, as is also the remaining two-thirds, in a separate vat. At the time of removing the whey the green and white curds are mixed. Some prefer, however, to mix the curds at the time of milling, as a more distinct color is secured. After milling, the sage extract flavoring is sprayed over the curd with an atomizer. The curd is then salted and pressed into the regular cheddar shapes and sizes.

A very satisfactory sage cheese is made at the New York State College of Agriculture by simply droppmg green coloring, made from the leaves of corn and spinach, upon the curd, after milling. An even green mottling is thus easily secured without additional labor. Sage flavoring extract is sprayed over the curd by an atomizer. One-half ounce of flavoring is usually sufficient for 100 pounds of curd and can be secured from dairy supply houses.

Pineapple Cheese.

Pineapple cheese is so called because of its appearance, resembling the shape of a pineapple. These cheese were first made in the State of Connecticut, but are now made by a number of concerns in New York State and a few others. The market for pineapple cheese is very limited, owing to the high prices for which they must sell in order to repay the manufacturers for the large amount of work required in manufacturing and ripening the cheese.

Methods of Manufacture.

The milk is placed in a regular cheddar cheese vat and heated to 88° F. A small amount of commercial starter (V^fo to %%) is then added and the milk ripened to .20% acid. Three ounces of cheese color is mixed thoroughly in every 1,000 pounds of milk and when the proper degree of acidity is reached, rennet extract, diluted in 20 times its weight of cold water, is added at the rate of 2% ounces to each 1,000 pounds of milk. In 25 or 30 minutes the milk should be firmly coagulated and fit for cutting, which is similar to the method of cutting in malting cheddar cheese. After cutting the curd is stirred gently by hand or with a wooden rake for 10 minutes, or until the cubes of curd become ^* healed'' over and commence to contract. The temperature is then raised gradually (25 to 35 minutes) to 115'' F., or even 120° F., where it is held until the curd becomes very firm and the acidity of the whey reaches .18%. The whey is then removed and the curd placed in the hoops or molds. When the molds are half filled, a small amount of salt is added and then the balance of the curd is put in. Pressure is

24 FANCY CHEESE IN AMEKICA.

applied to the hoops until the cheese assume their required shape, when they are taken out and dipped in warm whey or warm water at a temperature of 120° to 125° F. for 2 or 3 minutes. They are then placed in individual nets and hung up until the diamond-shaped spaces of the netting become permanently impressed in the cheese surface, when they are removed, rubbed with salt and placed in the curing room, which should be held at a temperature close to 65° F. The cheese being very firm require 4 to 6 months to ripen and during this time are frequently rubbed with boiled linseed oil, which makes the surface smooth and hard. One hundred pounds of 4% milk yields 6 to 7 pounds of pineapple cheese, which retails for as much as 60 cents per pound.

Composition of Pineapple Cheese.

100.00%

Brick Cheese.

Brick cheese is purely an American product

and receives its name from its resemblance in

shape to the common brick. In quality, this

cheese is somewhat similar to Limburg, but is finner and more rubbery, and the round, shiny holes, which form while the cheese is ripening, are not unlike those of Swiss or Emmental cheese.

Method of Manufacture.

Clean, sweet milk is heated to 86° F. The acidity of the -milk should not be over .16%, For this reason, little or no starter is added, but the milk is set, in the vat, immediately after its arrival at the factory, 21/2 to 3 ounces of rennet diluted in cold water being used for each 1,000 pounds of milk. In 25 to 35 minutes, or as soon as the curd is firm, it is cut into small cubes with the regular cheddar curd knives and stirred carefully for 10 minutes, when the temperature is gradually (20 to 25 minutes) raised to 110° F. to 115° F. The curd is constantly stirred with a wooden rake until it becomes firm and springy, when it is dipped into the brickshaped molds. The acidity of the whey at this time should not be over — .14%. The molds, which are bottomless and measure 10x6x6 inches, are placed on a draining table. As soon as they have been filled with curd they are covered by cotton cloth, a wooden or metal follower is put on and 1 or 2 bricks are used on each cheese for pressure. During the following 18 hours the molds are occasionally turned and as soon as the cheese are properly pressed tliey are taken out and rubbed all over with salt. The salting is repeated each day for 3 days, and during the interval the cheese are piled 3 or 4 high. Brick cheese ripen rather slowly and require a temperature of 65° F. to 68° F., as well as a moist atmosphere. During the ripening, which requires at least 2 months, the cheese are occasionally rubbed by hand and moistened with water to keep the surfaces free from cracks and the growth of mold. When ready for market these cheese have a pronounced, sweet flavor, an open body filled with round, glossy holes, and retail for 20 to 25 cents per pound.

Composition of Brick Cheese.

100.00% Swiss, SwiTZEE OB Emmenthaler Cheese. All these names are applied to a type of cheese that is very popular in almost all countries of the world. Originally it was made in the canton of Emmental, Switzerland, where it is known only as Emmental cheese. In America, where it is made in large quantities, it is better known under the names of Swiss and Switzer.

Swiss cheese is very similar to Cheddar cheese, but has a more salty taste and the body is made porous by the presence of large, round, glossy holes or *^eyes.'' They are made in several sizes, the two most common being the ** block,'' which measures 6 inches square, 20 inches long, and weighs 25 to 30 pounds ; and the ^ * drum, ' ' which measures 36 inches in diameter, 5 to 6 inches in thickness and weighs 175 to 200 pounds.

Methods of Manufacture.

The foreign method of manufacture is slightly different from the American, especially in the apparatus used, but the style and quality of the cheese are in no way different. Clean, sweet milk is placed in a copper kettle or cheese vat, heated to 90 "^ F. and ripened by the addition of a small amount (not over %%) of lactic acid culture to an acidity of .165% to .170%. Eennet extract diluted in cold water is then added at the rate of 3 ounces per 1,000 pounds of milk, and after a thorough mixing by 3 minutes of stirring, the milk is left undisturbed until it is firmly coagulated, when it is cut into small cubes. When the milk is in copper kettles the curd is usually cut with a ^^harp" (an instrument very similar to a perpendicular wire Cheddar curd knife, with a long handle and wires 1 inch apart) into pieces 1 inch in diameter, and then stirred with a wire basket fastened to the end of a stick 5 or 6 feet long. The stirring breaks the curd into small pieces about the size of those required in making cheddar cheese. Cutting and breaking the curd in this manner causes a large loss of fat in the whey, and the pieces are not uniform in size. By using the 5/16-inch cheddar curd knives instead of the harp and basket, the curd can be cut into pieces of uniform size, a uniform expulsion of whey can be secured and the fat loss can be reduced over 50%. After a few minutes* stirring, heat is applied to the vat of kettle and the temperature raised in 20 to 25 minutes to 135° F. to 140° F. The stirring is continued until the curd is very firm and rubbery, when it is allowed to settle to the bottom. The acidity of the whey at this time should be .14% to .145%. The temperature by this time will probably have cooled to 110° F. or 115° F. As soon as the curd is firm enough and of the proper acidity (.15% to .16%) the curd is removed from the whey and placed in the forms or hoops, which are lined with cotton. Pressure is then applied, rather lightly for the first 30 minutes, then heavy and continuous for 24 hours. During this time the presses should be loosened up, the cheese taken from the hoops, all rough edges trimmed off and the bandage cloth made free from wrinkles.