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Begin with light pressure and increase it gradually every hour until at night the full pressure is applied. After an hour take the cheese out and turn it in the hoop, then return it to the press and at night apply full pressure. The next morning take it out and weigh it and place it on the shelf to cure in a room of moderate temperature, turning it every day. After a couple of weeks it may be removed to a cool cellar and rubbed with grease. In two to three months it should be sufficiently matured for consumption.
