No. 6. 



DEPARTMENT OF AGRICULTURE. 



6S8 



purchased at dairy supply houses. The relative amount of moishire 

 for a curing rooui for cheddar cheese is from Go to 75 per cent; (be 

 nearer the latter fij,nire the better. 



Fis 



Hygrometer. 



64. How to Control Moisture and Temperature in Curing Rooms. 



Ordinarily, each factory must provide for itself a suitable kind 

 of curing room, if it cures its cheese properly. Of course, cheese may 

 be sold and removed from the factory before it is a week old and the 

 whole process of curing placed in the haods of the buyer, who 

 will gain the benefit of the increased value of the well-ripened 

 cheese. This, however, is better than keeping cheese at the factory 

 and spoiling it. In some cases several factories may unite to build 

 a central curiug-house, to which the cheese, while still green, can be 

 removed from the factory. But, in many cases, the factory is the 

 place where the curing-room will have to be built if anywhere. 



The following statements are, for the most part, condensed from 

 Prof. F, H. King's Wisconsin Bulletin No. 70. The cuts are from 

 the same source. 



Curing-rooms may be constructed above ground or under ground 

 and may be of wood or masonry, or a combination. Considering 

 moderate cost, convenience and efficiency, a curing-room built jf 

 wood entirely above ground is the most practicable for the average 

 factory. 



(1.) Location. — A curing-room above ground should be placed on 

 the north side of a building in order to be protected as much as 

 possible from the direct rays of the sun. It is advantageous also 

 if the room can be shut otT on the other three sides by hallways, stair- 

 ways other rooms or building screens. 



