CURING AND SHIPPING THE CHEESE. 95 
that the sap and pitch from the knots will color the cheese rinds. 
The boards should be wider than the cheese, so that the cheese 
will not extend over the edge and a mark be left on the face of 
the cheese. The board ought to be heavy and the supports close 
together to prevent sagging, which might make the cheese, espe- 
cially Cheddars, crooked. The cheese should be turned every 
day, and the shelves wiped with a clean cloth. Pains should be 
taken not to soil the cheese nor break the corners in turning 
them. 
Poot 
Thermos 
Ue 
Fig. 48.—View of Cheddar Curing Room, Wisconsin Dairy School. 
196. Arrangement of Cheese. 
The older cheese should be kept on the lower shelves, and 
the younger ones cn the upper shelves, because of the difference 
in temperature between the upper and lower portions of the 
room. The upper shelves being warmer, the younger cheese will 
cure faster and the month’s make will be more even than if this 
rule is not followed. 
