140 



THE BOOK OF CHEESE 



at the cheese factory. The cheese is made twice a day. 

 Because the milk must be delivered twice daily, it is 

 obtained from only a few producers near the factory. 

 A factory usually does not have more than eight to twelve 

 patrons. Because of the small number of patrons, it 

 is comparatively easy to obtain a supply of fresh clean 

 milk. 



The factories are variously built. A common type 

 takes advantage of sloping ground so that the floor at 



FIG. 23. A common type of Limburger cheese factory. 



one end may be on the ground level and run backward 

 into a hillside until the other end is a cellar with small 

 windows at the ceiling opening at the ground level (Fig. 

 23). The family of the cheese-maker often lives in the 

 same building above the factory. 



160. Making the cheese. Limburger cheese is made 

 from the whole milk. When the milk is received at the 

 factory, it is placed in the cheese vat. As the milk is 

 delivered both morning and evening without cooling, 

 it reaches the factory at a temperature of 90 to 96 F. 



