104 HINTS ON DAIRYING. 



it did on the outside of the building. It was placed in 

 his cellar, at a temperature of 64 degrees, and there re- 

 mained until it was fit to cut. Xor was it even rubbed, 

 but occasionally turned over. When cut, it looked like a 

 cheese that had been kept in a box a year, covered with 

 mold and mites. The superfluous moisture was dried 

 out but the butter was all left. It demonstrated what can 

 be done by temperature. Had this cheese been cured in 

 an ordinary curing-room, it would have gone all out of 

 shape in a few days as soon as rapid fermentation set 

 in and been off flavor by the time it was ten days old. 

 Several other cheeses were cured in the same cellar, in 

 the same way, but none of them were put to press so soft 

 or sweet, but all sweet-curd cheeses, and all buttery and 

 fine. This particular one was the result of hurry, as 

 other matters than the curd demanded attention. But 

 the thought came that it would be a good experiment, as 

 it was, and the result was satisfactory, though not differ- 

 ent from what w r as expected. Cheeses made in the same 

 way as the others that were cured in the cellar, and some 

 cooked more and soured more, were made by the same 

 gentleman and cured in an ordinary curing-room. In 

 hot weather, they swelled and some of them got out of 

 shape, while the flavor was sharp and rough. But those 

 in the cellar, at 64 degrees, apparently never moved a 

 hair's breadth out of shape, were as solid as old butter, 

 yet firm enough for shipping even, and of the finest fla- 

 vor. It is hardly necessary to say that the cellar was 

 exceedingly, clean and sweet, and was well ventilated. 

 These cheeses were a demonstration, if not a revelation. 



