LIMBURGER CHEESE. 173 
salted again in the same way and piled in two layers; the third 
day it is salted again and piled three or four layers deep. Lim- 
burger is salted on the average about four days. 
335. Curing Limburger. 
The curing of Limburger is a putrefactive fermentation. 
It goes from the salting table to the curing shelves, where the 
eakes are laid on their broad sides. They are washed every 
day with water to keep them moist and free from mold. The 
atmosphere of the cellar should have a relative humidity of 95 
and the temperature should be about 58° to 63° F. Under 
these conditions the surface soon begins to get shiny and soft 
and change from white to a reddish yellow. This works its 
way to the center, changing the harsh curd to a soft condition. 
After about ten days the cheese may be set close together on 
their edges. This change requires from four to six weeks to 
work to the center, and the cheese is then ready to ship. 
336. Shipping Limburger. 
The cheese is first wrapped in Manilla paper and then in 
tinfoil and is packed in boxes twenty inches wide, five inches 
Fig. 84.—Limburger cellar. In front is the salting table with the cheese 
in the salt. In the foreground is a box containing salt. The cheese may 
be seen on the shelves. 
