^22 SCIENCE AND PRACTICE OF CHEESE-MAKING 



WEIGHT LOST BY CHEESES OF VARYING DIAMETER AND 



UNIFORM HEIGHT 



is still more imperative that these shall be cured 

 under conditions where the loss of moisture shall 

 be g-reatly reduced. This applies also to such 

 sizes as "Flats" and ''Twins." It is not surprising 

 that the manufacture of small cheeses of the ched- 

 dar type has been discouraged. Even at the 

 higher prices they bring, the extra loss of moisture 

 and additional cost of manufacture are not satisfac- 

 torily covered. In the manufacture of small, fancy 

 kinds of soft cheese, these statements do not apply, 

 because an essential part of the equipment consists of 



