174 CHEESE MAKING. 
‘deep and thirty-six inches long. It may be held in storage for 
a month or two longer before it reaches the consumer, but be- 
ing soft it is not long lived. 
337. Cause of the Putrefactive Fermentation. 
The main cause of the putrefactive fermentation is the ex- 
tremely moist condition in which it is kept. It may te brought 
about in harder cheese like brick and Cheddar, if they are kept 
wet, or come in contact with each other or a moist wall, in a 
very moist atmosphere. 
QUESTIONS ON CHAPTER XVIII. 
1. Where did Limburger cheese originate? 2. What are 
the characteristics of Limburger? 3. In what kind of packages 
is Limburger found in the market? 4. What quality of milk is 
required for Limburger cheese? 5. What kind of vat and curd 
knives are used? 6. At what temperature is the milk set? 7. 
At what temperature is the curd firmed? 8. What would be 
the effect of over-ripe milk on the cheese? 9. How firm should 
the curd be when ready to dip? 10. What kind of, a mold is 
used and what are its dimensions? 11. How much pressure 
is applied to the curd in the molds? 12. What is the treatment 
of the curd in the molds? 138. Into what sized blocks is the 
curd cut when the mold is removed? 14. How is the curd cut 
into blocks? 15. Describe a pressing table. 16. How long is 
the cheese left on the pressing table? 17. How is the cheese 
salted? 18. How long is the cheese left in the salt? 19. How 
is Limburger handled in the curing room? 20. How long is 
-Limburger in curing and what is the physical change that takes 
place? 21. How is Limburger packed for market? 22. What 
_ conditions especially favor the characteristic fermentation of 
Limburger? 
