Temperature in Relation to Cheese-Ripening. 423 



cheese; but the average American cheese-eater, so far as I know 

 him, doesn't want high-flavored, sharp-tasting cheese and he stops 

 eating it when he can't find any other kind in the market. Give 

 him a cheese sufficiently moist, well broken down, dissolving easily 

 on the tongue, of mild flavor, and he will eat more, and you will 

 have to make more of the same kind. 



I am aware that there is a class of cheese eaters who want mild 

 cheese and think they can get it only by eating cheese very im- 

 perfectly ripened ; they will take it at three or four weeks and I 

 suppose they will insist upon cheese that they can chew on, that 

 won't dissolve easily in the mouth, or in the stomach either. We 

 should try to overcome this vitiated taste, for it is eating this kind 

 of cheese that has given so many people an exaggerated idea of the 

 terrible demands made by cheese upon the digestive organs. This 

 class of cheese-eaters is hardly worth catering to in the long run, 

 for even they are mortal and they usually become continued 

 dyspeptics and stop eating cheese altogether. 



I cannot refrain from emphasizing the suggestion made by Dr. 

 Babcock and Dr. Russell two or three years ago in regard to 

 centrally located buildings especially erected for curing purposes, 

 taking care of the product of several different factories, wherever 

 such an arrangement is feasible. Only by some such system is it 

 probable that ideal conditions can be secured in every respect. 



My sole object has been to call attention more fully to the re- 

 sults to be secured by proper conditions of cheese-ripening and 

 point out the losses suffered by lack of such conditions. 



