264 



THE BOOK OF CHEESE 



Before a cheese is paraffined, the press cloth is removed 

 and also the starched circles, if loose. After a cheese has 

 been paraffined, if the coating is not broken, the loss 

 due to evaporation is greatly reduced. The amount 

 of paraffin to coat a 35-pound cheese will depend on the 

 temperature of the paraffin and the length of time the cheese 

 is immersed. Usually at 220 F. it requires about 0.15 

 ^^^-A of a pound for each 35-pound 



f^** cheese. After the cheeses have 



been paraffined, they may be 

 left on the curing-room shelves 

 or boxed ready to ship. 



250. Shipping. When ready 

 to ship, each cheese should be 

 carefully and accurately 

 weighed and boxed. Usually 

 these cheeses are boxed after 

 being paraffined. If press 

 cloths are left on the cheese in 

 the curing-room, they should 

 be removed just before weigh- 

 ing. These cloths should not 

 be left in a pile in the factory 

 after being removed as they 

 have been known to heat and sometimes cause fires. 

 They should be washed clean and dried ready for use 

 again. If starched circles are used, they should be left 

 on the cheese. A scale board should be placed on each 

 end of the cheese to prevent its sticking to the box and 

 also to keep the box from wearing the surface of the cheese. 

 The box should be a trifle larger in diameter than the 

 cheese so that the latter can be easily placed in it. The 

 sides of the box should be the same height as the cheese. 



FIG. 54. A paraffiner for 

 cheese. 



