Bandages.

In England strong linen bandages with ties and caps are used and removed when the cheese is fully matured; but in America they use a seamless closely-woven tube of linen the diameter of the cheese, and the cheese is made in it, so the tube forms the outside of the cheese. This tube is cut off in proper lengths and slipped over a wide hoop the depth and width of the cheese. The hoop is filled with the required weight of curd, and the hoop removed, leaving the bandage round the curd in the form of a cheese, and ready for the press.

The cheese should be made to weigh from 65lb. to 70lb., or even up to 80lb.; they should stand up square, the length being more than the diameter.