203. Central Curing Rooms. 
Central curing rooms appear to be the most economical 
method of handling cheese. 
CURING AND SHIPPING THE CHEESE. 
103 
A small building containing the 
machinery for making cheese can he erected at little expense. 
Once or twice a week the cheese from a number of such make- 
rooms can be transferred to the central curing room which can 
Fig. 52.—Texture of cold-cured cheese; 
F. 
lower at 40° 
ae 5 
e come: 
Se 
ae 
ao 
upper 
cheese cured at 60° 
EF, 
