25
A Salt Board1880?
Ingersoll, Ontario, Canada
26
12. The cooked curd blocks were placed in a curd mill to be finely cut (this was especially the case when they were making cheddar cheese).27
A Curd Mill sitting on a Curd Sink.1880?
Oxford County, Ontario, Canada
28
Harris Curd Mill1879
Oxford County, Ontario, Canada
29
Cheese making at the Blanchard-Nissouri Cheese Factory - Part 31989
Ingersoll, Ontario, Canada
30
13. Salted curds were then placed in cheese hoops. Each hoop was then placed on the cheese press.14. The screws of the press were then lowered, pressing the curds into standard cheese forms.
15. The Cheese was removed from the hoops and placed on a pressboard
16. As soon as the rind dried, the cheese was greased and moved to the curing room.
31
Cheese Bandager1880?
Oxford County, Ontario, Canada
32
Cheese Cloth Circles1900?
Oxford County, Ontario, Canada
33
Cheese Cloth Circles1900?
Oxford County, Ontario, Canada
34
A group of manual cheese presses1880?
Oxford County, Ontario, Canada
35
17. The rounds of cheese were placed on curing shelves or in curing boxes to cure.18. The curing room was kept at 60 degrees F. The lower the temperature, the better the cheese.
19. The cheese would be turned and greased daily to prevent moisture loss.
20. Cheeses were kept until they were at least one month old before shipping. Cheese aged for two to three months is considered "mild" or "medium" and cheese cured for twelve months or longer is sold as "old" or "well-aged" and cheese cured for 18 months is known as "extra old". The longer the curing period, the stronger the cheese.
36
A cart used to move cheese boxes to cold storage1910?
Oxford County, Ontario, Canada
37
21. The cheese maker would test a sample from each batch to ensure its quality in terms of colour, texture, aroma, and taste. Based on that evaluation the cheese maker would assign a grade to that batch of cheese.38
Cheese Tester1900?
Oxford County, Ontario, Canada
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