Cheese 



63 



salted while the curd is yet in the vat and before it 

 is put to press. Other varieties are salted from the 

 outside after the cheese is entirely formed. This is 

 done by rubbing dry salt on the cheese or soaking 

 the cheese in a very salty brine. Many varieties of 

 cheese do not have to be pressed, for the curd will 

 naturally settle together, but with other varieties 

 the curd must be subjected to very heavy pressure 

 to make it go together. 



Many cheeses which have been properly made are 

 ruined by improper methods of ripening. On the 

 other hand, no defects of manufacture can be 

 remedied during the ripening process. 



Authorities disagree as to 

 what causes cheese ripening, 

 but it probably is due to 

 a combination of factors, 

 namely, humidity, tempera- 

 ture, micro-organisms, en- 

 zymes and chemical agents. 

 In the country where the 

 cheese originated, the ripen- 

 ing is a natural process and 

 does not need any special 

 attention. In a country 

 where the factors of humid- 

 ity and temperature are dif- 

 ferent, it is necessary to 

 try to duplicate the proper 

 climate conditions. To do 

 this, humidity and tempera- 

 ture recorders should be 

 installed in the curing rooms. 

 Thus, both humidity and tem- 

 perature can be accurately 

 judged and a record kept. 



Foxboro Recording 

 Psychrometer for recording 

 the room temperature and 

 the wet bulb temperature, 

 thus giving a constant rec- 

 ord of humidity. Recorder 

 may be placed outside of 

 the area in which humidity 

 is controlled. 



