34 CHEESE AND CHEESE-MAKING 



this apartment they remained until the blue 

 mould commenced to grow, when they were 

 removed to a cave, which was excavated in the 

 chalk. Here great attention had to be paid 

 to ventilation, and to the hygrometric condition 

 of the atmosphere, and until this was perfected 

 it was impossible to obtain first-class cheese; 

 but once the condition was acquired there was 

 no further difficulty. With the continued growth 

 of the mould, ripening is pursued ; insoluble 

 curd becomes soluble, the flavour is acquired, 

 and the cheese becomes fit for market. In 

 some cases it may be necessary to heat the 

 milk up to 86, while some makers in France 

 do not remove the curd until four hours, 

 and others remove it in two. Small quantities 

 of milk are always renneted in preference to 

 large quantities. Great care must be taken in 

 preventing a damp atmosphere either in the 

 drying or ripening rooms. During fine weather 

 both Vooms are well ventilated, cross draughts 

 being arranged in the former apartment, but 

 during wet weather draughts are excluded 

 and the room is kept as dry as possible. With 



