Swiss CHEESE—WorK IN THE CELLAR, 161 
dry atmosphere on the development of eyes? 6. How may 
moisture be supplied to a cheese cellar? 7. What is the advan- 
tage in making block Swiss instead of drum Swiss. 8. How 
are drum Swiss handled on the shelves? 9. How is a drum 
Swiss cheese turned? 10. Why are two curing rooms necessary 
in manufacturing Swiss cheese? 11. At what temperature 
should the first and the second cellar be kept? 12. Why should 
old and new cheese not be kept in the same cellar? 13. How 
often should Swiss cheese be washed? 14. What will be the 
effect of keeping the cheese too damp? 15. How long is it nec- 
essary to cure Swiss cheese? 16. How are drum Swiss cheese 
shipped? 17. What is the use of the scale board between the 
rinds? 18. Why should the cheese te crowded into the tub? 
19. How many cheese are placed in a tub and what is their 
aggregate weight? 20. What is the size of a box for block 
Swiss? 21. How many cheese are put in a box? 22. How can 
whey butter be made to bring a much better price than is 
now usually obtained for it? 
