394 SCIENCE AND PRACTICE OF CHEESE-MAKING 



opportunity for any increased profit that comes from 

 ripening the cheese properly; but too often he has no 

 equipment for ripening and hastens to dispose of 

 the cheese as quickly as possible. In such cases the 

 cheese is put before consumers when it is still so 

 green as to do injustice to the reputation of the cheese- 

 maker and the cheese-factory. The most extensive 

 cheese buyers usually have cold-storage plants and 

 hold the cheese. 



Providing proper conditions in cheese-factory. — 

 In many cases, probably in the majority of factories, 

 the best interests of the factory will be conserved by 

 providing a curing-room as a part of the factory 

 equipment, such as is described on page 103. This is 

 practicable, efficient and economical from every point 

 of view. 



Central curing-stations. — In Wisconsin and Canada 

 the problem of cheese-curing has been solved, to some 

 extent, by providing buildings, centrally located with 

 reference to a number of cheese-factories, where the 

 cheese are taken as soon as practicable and stored 

 until sold. Such curing-stations are provided with a 

 modern cold-storage equipment and are able perfectly 

 to control conditions of temperature and humidity. 

 The cost of ripening cheese in this way is more than 

 repaid by the increase of price received for the cured 

 cheese. 



