About: Apple pulp is poured into the cloth until the frame is full. The edges of the cloth are folded over the pulp forming a cloth-bound bed of apple pulp, called a 'cheese' as it resembles the European-style bound cheese. The frame is removed, a divider is placed on the 'cheese' and another 'cheese' is built on top of the first, and so on.

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About: Apple pulp is poured into the cloth until the frame is full. The edges of the cloth are folded over the pulp forming a cloth-bound bed of apple pulp, called a 'cheese' as it resembles the European-style bound cheese. The frame is removed, a divider is placed on the 'cheese' and another 'cheese' is built on top of the first, and so on. Sponge NotDistinct Permalink

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rdf:value	Apple pulp is poured into the cloth until the frame is full. The edges of the cloth are folded over the pulp forming a cloth-bound bed of apple pulp, called a 'cheese' as it resembles the European-style bound cheese. The frame is removed, a divider is placed on the 'cheese' and another 'cheese' is built on top of the first, and so on. (en)
Bibliographic Citation	2011, P. Rutledge, “Production of Non-Fermented Fruit Products”, in D. Arthey, P.R. Ashurst, editors, Fruit Processing, →ISBN, page 77: (en)
is skos:example of	dbnary-eng:__ws_13_cheese__Noun__1

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