64 A Handbook for Dairymen 



While in the curing room cheese must have con- 

 stant attention. It must be turned and kept free 

 from mold. Some varieties, such as Limberger, 

 Munster and Swiss, must be rubbed to develop a 

 rind. 



If allowed fuUy to cure or ripen, the commercial 

 life of the cheese is very short. So it is the practice 

 to ripen the cheese partially when packaged and put 

 on the market. The time of packaging and market- 

 ing is so arranged that by the time the consumers 

 receive the cheese, it is fully ripe or cured and ready 

 for consumption. 



Certain varieties of cheese, such as Cheddar and 

 Swiss, are made extensively during the summer when 

 milk is abundant. These cheeses are then put in 

 storage, after being partially cured. The cheese 

 should be held as near freezing and with as little 

 fluctuation in temperature as possible. There should 

 be a continuous record of the temperature changes. 

 The storage should be dry, so that the cheese will 

 not mold. Some varieties of cheese, especially Ched- 

 dar, when partially cured so that they have a firm, 

 dry, smooth rind, are dipped in hot parafHne. This 

 coat of parafBne prevents the evaporation of the 

 moisture, and tends to prevent the entrance of mold. 

 The parafRne is heated to 180° F. and the cheese 

 held in it four to six seconds. If the paraffine is too 

 cold or the cheese is damp the paraffine will not stick. 



