72 SCIENCE AND PRACTICE OF CHEESE-MAKING 



often overlooked if the finish and general appearance 

 are good. 



When cheese is placed in the curing-room, it 

 should be arranged in a neat manner upon clean 

 shelves or tables. Too many cheese-makers allow 

 the cheese-shelves to become moldy and dirty ; con- 

 sequently, when a clean cheese is placed on them the 

 end surfaces soon become stained and dirty. The 

 shelves should be thoroughly cleaned after each ship- 

 ment of cheese leaves the factory. 



TURNING CHEESE DURING RIPENING 

 PROCESS 



Each cheese should be turned on the shelf every 

 morning until ready for shipment. At the time of 

 turning, if an excess of moisture or any mold is 

 present, it should be wiped off with a dry cloth, or 

 with a damp one wrung out of a 10 per cent solution 

 of formaldehyd. 



MARKING DATE OF MANUFACTURE 



When cheese is placed in the curing-room, the 

 date of its manufacture should be stamped on each, 

 so as to correspond with the number of the manufac- 

 turing record of the same date and thus avoid errors 

 in shipment. 



USE OF CHEESE BRANDS 



Many states have statutes providing for the 

 branding of cheese. The brand usually indicates 

 whether the ch*eese has been made from whole 



