CHAPTER VII 



Care, Shipment and Sale of Cheese 



It has been said that a cheese is really only half 

 made when it is taken from the press. This is, in a 

 great measure, true, because the conditions of tem- 

 perature and humidity to which a cheese is sub- 

 jected during the process of ripening or curing 

 largely determine its quality. An excellent cheese 

 may be absolutely spoiled by unfavorable ripening 

 conditions, while a cheese of inferior quality may 

 be much improved by being kept under favorable 

 conditions. The subject of cheese-ripening in its 

 practical relations is discussed in Chapter XXVI, 

 PP- 379-394- 



CLEANING THE SURFACE 



When each cheese is taken from the press, it should 

 be wiped off with a dry cloth, and any rust-spots or 

 finger-marks removed. Deep-seated spots of dirt can 

 be more easily removed by the use of a brush and hot 

 water. 



PLACING CHEESE IN CURING-ROOM 



No cheese should be placed in the curing-room 

 until it is clean and well finished. A badly finished 

 or dirty cheese never attracts a cteese buyer, in- 

 spector or consumer. Imperfections in quality are 



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