CHEESE MAKIITG. 



387 



cheeses are now sorted into three qualities, having so far 

 progressed in the curing as to enable the operators to 

 class them in this way. After this sorting the cheeses 





are returned to the curing cellars and put up in piles of 

 three as before, the most solid on the straw-covered floor 

 and the softer ones on these. In this state they remain 



