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THE STORY OF MILK 



70°, later the cheese is removed to a cooler room and 

 possibly placed in cold storage. Usually it is paraffined 

 to prevent too much drying and cracking of the rind. 

 To cure a first-class Cheddar cheese takes from three 



Filling the curd into the hoops 



to six months, but most of the American cheese is made 

 to cure much more quickly and is eaten two to four 

 months old. Indeed, it is generally shipped from the 

 factory eight to ten days old and whatever further 

 curing it gets is in the warehouse of the commissionman 

 or in the grocery store. 



Form, Size and Packing. — The old style American 

 cheese is cyclindrical, about 14 inches in diameter, and 



