Tavistock Cheese Factory Interior

Scan
0580
Category
Business

A continuation of the cheddaring step, the draining tables (bottom right) were on casters so they could be moved to each work area. Salt was stirred into the curd by hand, then pailed into 90 lb. hoops. The cheese cloth was applied to the round filler, inserted into the hoop. The hoops are turned onto their sides and pressure
applied by the jack on the curd press.