396 THE dairyman's makual. 



75. The cheese most easily acquires bad flavors at this 

 stage. 



76. Tlioroughly clean curd sinks every day; air racks 

 at night. 



77. Use racks with slats having both edges beveled. 



78. Be sure to use perfectly clean cloths in the sink. 

 Soak in a strong alkaline solution to clean from grease. 



79. Scrub hoops and press tables frequently; wash with 

 hot water daily. 



80. Turn the cheese daily. 



81. Do not remove press cloths for two weeks. 



82. Finish the cheese to a perfect shape before remov- 

 ing it to the curing-room. 



83. Curing is the result of digestive fermentation; 

 seventy degrees is the most favorable temperature for it. 



84. The higher the temperature the more rapid the 

 curing. 



85. Spring cheese requires seventy to seventy-five 

 degrees. 



86. Summer cheese requires sixty-five to seventy de- 

 grees only. 



87. Keep tliree accurate thermometers in different 

 parts of the curing-room and consult them frequently. 



88. Keep the curing-room clean, the air pure, and the 

 tables free from grease. 



89. Keep the flies out of the curing-room by every 

 possible precaution. 



90. Turn the cheese on the tables every day for three 

 weeks. 



91. Use warm pure grease when the cheese is stripped 

 of the press cloths and carefully fill every crack smoothly. 



92. Grease summer cheese before boxing them ; use 

 scale boards before the grease dries. 



93. Use two scale boards on each end of the cheese. 



94. Weigh each cheese carefully. Mark the weight on 

 the inside of the box. 



