go CHEESE AND CHEESE-MAKING 



the air of the coating-room cooler and moister 

 than that of the draining-room we minimize 

 the loss of moisture, and consequently avoid 

 lowering the quality of the cheese, and at the 

 same time we prevent fermentation becoming 

 too rapid. If the coating-room is too dry, 

 and the cheese shows signs of becoming hard, 

 cover it with a moist cloth. The cheese on 

 going to the coating-room has no bandages 

 on it, but there is the small cloth on the board 

 on which it rests, and this requires changing 

 each day when the cheese itself is turned. 

 Turning goes on for a fortnight, and by the 

 end of that time the coat should be firmly 

 fixed. 



CURING. When the coat is firmly fixed, 

 the cheese is ready to go to the storing- or 

 curing-room, which may be an airy cellar, or 

 a cool upper room kept at a temperature of 

 from 55 to 60 F. If the temperature is too 

 high excessive evaporation ensues, and as a 

 consequence a hard dry cheese ; if too low the 

 ripening of the cheese is retarded. The shelves 

 of the curing-room must be kept quite clean 

 and free from mites, and the cheese turned 



