CURING ROOMS. 105 



MOISTURE IX CURING. 



It should be remarked, by the way, that a curing- 

 room does not want to be a dry room. We do not want 

 to dry cheese; we want to cure it; that is, let it go 

 through the proper chemical change. This it does best 

 in a somewhat moist room, in which the surface does not 

 dry and become hard and impervious, so that the gases 

 cannot escape. It is better to contend with a little mold 

 than a dry atmosphere. 



15KTTEK CHEESE CAN HE MADE. 



We see, on turning to Prof. Arnold's " American Dai- 

 rying, 1 ' that he says: "The temperature of a curing-room 

 for whole milk should be 65 to 70 degrees ; for part skims, 

 75 to 80 degrees." It is thus seen that fat plays an im- 

 portant part in curing. " The more fat," he says, u the 

 cooler may be the room ; and the less fat, the warmer 

 may it be." Again : " Under the present state of things, 

 a cheese that will stand a voyage of 4,000 miles can hard- 

 ly be called a fancy cheese. * * * But a much fan- 

 cier cheese than w^e are now producing, one that will 

 stand shipping, can be made. To do this will require 

 milk to be free from some of the imperfections. which are 

 now quite common; it must be transported to the facto- 

 ries in much better ventilated cans; it mast be made with 

 less rennet and less acidity; and it must be cured in an even 

 and lower temperature.'''' We mark the conclusion in ital- 

 ic*, because we believe these are vital points. We insist 

 that we cannot do ourselves credit nor realize the best 

 financial results in cheese making until we bnihl better 



14 



Of 



