MAKING DIFFERENT KINDS OF CHEESE 4II 



be placed in contact so as to support one another, 

 until they have flattened out at both ends so much 

 that they can stand upright alone. Then they are 

 placed far enough apart to allow a little air space 

 between them. Another method of securing the 

 flattened ends is to support each cheese on opposite 

 sides by wedge-shaped pieces of wood. After they 

 are placed on the shelves in the curing-room, they 

 are turned once a day and rubbed with the bare 

 hand during the first month, twice a week during 

 the second month, and once a week after that. 

 When any slimy substance appears on the surface 

 of the cheese, it should be washed off at once with 

 warm water or sweet whey. The special conditions 

 of the curing-room will be noticed in detail below. 

 When the cheeses are about two months old, they 

 can be prepared for market, which is done in the 

 following manner: They are first made smooth on 

 the surface by being turned in a lathe or in some 

 other manner, after which the surface is colored. 

 For coloring, some carmine is dissolved in alcohol 

 or ammonia to get the proper shade, and in this 

 color-bath the cheeses are placed for about one min- 

 ute, when they are removed and allowed to drain, 

 and as soon as they are dry the outside of each 

 cheese is rubbed with boiled linseed oil, in order to 

 prevent checking. They are then wrapped in tin- 

 foil, which is done very much like the bandaging. 

 Care must be taken to put the tin-foil on so that it 

 presents a smooth, neat appearance. The cheeses 

 are finally packed in boxes, each box containing 12 

 cheeses, arranged in two layers of six each, with a 

 separate partition for each cheese. . 



