322 SCIENCE AND PRACTICE OF CHEESE-MAKING 



WEIGHT LOST BY CHEESES OF VARYING DIAMETER AND 

 UNIFORM HEIGHT 



is still more imperative that these shall be cured 

 under conditions where the loss of moisture shall 

 be greatly reduced. This applies also to such 

 sizes as "Flats" and "Twins." It is not surprising 

 that the manufacture of small cheeses of the ched- 

 dar type has been discouraged. Even at the 

 higher prices they bring, the extra loss of moisture 

 and additional cost of manufacture are not satisfac- 

 torily covered. In the manufacture of small, fancy 

 kinds of soft cheese, these statements do not apply, 

 because an essential part of the equipment consists of 



