The HastenerNext

"...Each cheese is made one at a time, and the milled curd is tipped into a tall cylindrical hoop to drain and compact over the next few days. It must be kept warm and humid whilst it is draining in the hoops and turned upside down every day. We do this in a warm room called a hastener. Once the cheeses have drained and firmed up enough they can be taken out of the hoops and moved through to the rubbing up room..."