CHEESE 



101 



American. This makes a suitable size for an average 

 family, the members of which have learned to appre- 

 ciate a good cheese. If it is made smaller, too much is 



Curing room 



lost in the rind ; if larger it gets too old before it can be 

 consumed by one family. 



The larger cheeses are usually packed in neat, snug- 

 fitting elm-wood boxes, with thin ''Scale Boards'^ on 

 the top and bottom of the cheese, the smaller ones in 

 paraffined pressed pulp or pasteboard boxes. 



Cleaning the Vats and Utensils. — Like every other 

 place where milk and its products are handled, the 

 cheese factory must be kept scrupulously clean. Vats 

 and utensils should be rinsed first with cold or lukew^arm 

 water or whey, then scrubbed with boiling hot water 



