CuRING AND SHIPPING THE CHEESE. 101 
200. Condition of the Curing Room Air. 
The air should have as much moisture as it will hold 
without molding the cheese. Cheese will stand a good deal if 
the air is kept moving, perhaps as high as ninety per cent. If 
kept between sixty and seventy per cent it is very fair, but the 
c ~— 
res PM 12 AM vz MM oie AM 12 BM Rn AM im 
DETRIMENTAL == 
== E \ 
75) ~ | ‘ é° 
HAZARDOUS < x ee = 
Va [| 
65 \ 
A] A 
@ 
SAFE ; 
50 
4 
Fig. 51.—Recorded temperature in an ordinary cheese curing room (curve 
B), and the same in a cellar cheese curing room (curve A) 
instruments show that the relative humidity in American cur- 
ing rooms often gets down to twenty or thirty per cent and the 
cheese then will dry out rapidly and crack. 
201. Supplying Moisture. 
Moisture can be supplied by sprinkling the floor, or better 
still, by hanging up wet sheets that are constantly supplied with 
water. 
To supply a curing room of five thousand cubic feet capa- 
city, at least three cloths thirty inches wide by twelve feet long 
are needed. These cloths cannot be supplied from a tank by 
means of wicks, but if there is plenty of running water a pipe 
with fine holes drilled on the upper side might be arranged 
on which to hang the cloths; water run through the pipe will 
keep the cloths saturated. A gutter should be arranged at the 
bottom to carry off the surplus water. 
