CARE^ SHIPMENT AND SALE OF CHEESE "J^ 



BOXING CHEESE FOR SHIPMENT 



After cheese is weighed, each is placed in a box 

 for shipment. A thin scale-board should be placed 

 between the cheese and each end of the box to 

 prevent the cheese sticking to the box. The box 

 should fit the cheese closeh^ and should be strong 

 enough to stand shipment without breaking. If 

 the box is too high, it should be pared down with 

 a draw-knife. The lid of the box should just press 

 lightly on the top of the cheese. Some shipping 

 companies demand that the lids be securely fastened 

 on every box. If the lids fit snugly, they will 

 not come off easily in handling; but if nails are 

 used, they should not be so long as to penetrate the 

 cheese. 



STENCILING THE BOXES 



The weight of the cheese should be neatly 

 stenciled on the side of the box in large figures 

 and, if the cheese is for export, the name of the 

 factory should also be stenciled on the side. It is 

 bad practice to mark the weights with a lead 

 pencil. Such marks do not look well and are often 

 very indistinct, since all cheese-makers cannot 

 make neat, plain figures. A rubber stamp is, per- 

 haps, the quickest and neatest way. If a brass 

 stencil is used, a mixture of coal-oil and lamp- 

 black makes a very suitable blacking. Shoe-black- 

 ing should not be used, because it easily becomes 

 smeared and then makes the package appear un- 

 tidy. 



