On placing curd in the hoop measure it all in a pail and then you
will get the cheese of nearly an exact weight. When spreading on the
cap cloth wring it out of warm water, that last thing stirring up the
surface curd from below, so that there will be warmth to form a good
rind. Apply the pressure slowly at first, and as soon as the whey
starts from the hoops with a “gush,” desist and let them rest for a
few moments. The reason for this is to retain the salt and not expel
it with the whey by an injudicious display of strength. You have,
perhaps, considered two pounds or two and a half of salt per 1,000
pounds of milk just right for the curd and the season of the year,
and it would be most unwise and foolish to let it dribble away to the
detriment of the product. As soon as the whey ceases to start freely
come down snugly on them with the lever and then turn your attention
to washing up the vat and utensils.