104 CHEESE MAKING. 
be a large building—very likely cooled by artificial refrigera- 
tion. This arrangement will reduce the labor at the factories 
very materially and an expert can give his attention to the cur- 
ing of the cheese. 
The quality of cheese is not only enhanced at low tempera- 
tures, but the life of usefulness of the cheese is greatly extended. 
Combining the improved quality and increased quantity of 
the cheese cured at 40° for twenty weeks over that cured at 60° 
Fig. 53.—Cheese Factory at Chimney Rock, Wis. The cheese is not cured 
at the factory, but is shipped twice a week to a central curing room at La 
Crosse. 
for the same length of time, the saving will, according to Dr. 
Van Slyke, be $1.08 per 100 pounds of cheese. For a factory 
recelving 5,000 pounds of milk per day this would mean $5.40 
per day. For ten such factories $54 per day. Considering the 
decreased cost of handling at the make-rooms and the smaller 
cost of one good curing building in the place of ten, it is quite 
evident that the central curing room makes it possible to cure 
cheese in the most economical manner. 
204. Cold Curing of Cheese. 
During late years the method of cold-curing Cheddar cheese 
has been adopted quite generally by large manufacturers and 
wholesale cheese dealers. The cheese are kept at the factory 
for a week or ten days, and then brought to the cold-storage 
ware-house, where they are paraffined (see below), and kept in 
cold-storage at below 40° for 2 months or more, according to 
the conditions of the market and the locality where they are to 
be sold. On account of the improved quality and the minimum 
losses through shrinkage in the case of cheese thus cured, this 
method is likely to become of greater importance as our cheese 
