CHAPTER XXIII 



The Ripening of Cheese 



It is well known that chedclar cheese must have age 

 before it is edible. When taken from the press, cheese 

 is said to be unripe, green, or uncured. At this time, 

 it has no real cheese flavor, and little flavor of any 

 kind. Its body is very firm, somewhat tough, rather 

 elastic, and rubber-like. Its proteins are only slightly 

 soluble in water. It is not palatable and requires much 

 mastication before it can be swallowed comfortably. 

 Green cheese gradually undergoes very marked 

 changes in the course of some weeks or months, the 

 time required depending" upon a variety of conditions. 

 The cheese finally becomes mellow in body and ac- 

 quires richness of taste and a characteristic delicacy of 

 flavor. It is highly palatable and, when a piece is 

 held on the tongue a short time, the cheese dissolves, 

 giving a sensation of smoothness and richness. The 

 casein-derived proteins, which are insoluble as found 

 in the curd and green cheese, become soluble to a 

 large extent. The process, by which the qualities of 

 the newly made cheese are so profoundly changed 

 and as a result of which the product becomes edible, 

 is known as ripening or, less aptly, as curing. 



For a long time the importance of caring for cheese 

 after it leaves the press was not appreciated, and not 

 until within about 15 years has much attention been 

 given to methods of cheese-ripening in this country. 

 The rule has been and still is, in too many cases, to 



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