Cold Curing of Cheese. 



59 



ordinary conditions. In all respects the product at these lower 

 temperatures was superior to that ripened at 60 degrees, the 

 temperature that has hitherto been considered ideal for Cheddar 

 ripening. 



Duplicate cheeses, disposed of when in their prime at the local 

 and Chicago markets, fetched from id. to i^d. per lb. more than 

 the market price ; while it is stated that Prof. Robertson, Com- 

 missioner of Agriculture for Canada, examined the various 

 cheeses when they were six months old, and indicated those 

 cured at 40 degrees as those most likely to suit the English 

 market. 



As has been stated, one result of ripening the cheese at a low- 

 temperature is arelativelymild flavour; which is, in fact, sometimes 

 too mild for some customers. Temperature thus exerts a strong 

 influence on the intensity and quality of the flavour, and experi- 

 ments were accordingly devised to ascertain whether cold-cured 

 cheese, subsequently exposed to a higher temperature, could be 

 made to develop more flavour without producing any disagree- 

 ably sharp and biting taste. In these trials the maintenance of 

 the keeping quality, as well as other points, was kept in view. 



The investigation showed that the mild flavours which 

 characterise cold-cured cheese can be intensified by subsequent 

 exposure to about 60 degrees without any sharpness being 

 developed. But care must be taken that the temperature 

 is not too high, nor must it be maintained too long, as in a 

 partially cured cheese this subsequent enhancement in flavour 

 develops rapidly. 



In order to hold the desirable flavours for the longest possible 

 time, and so lengthen the commercial " life " of the cheese, it 

 should be returned to lower temperatures for storage as soon as 

 the desired flavour is reached. Under such conditions further 

 development is stopped, and such cheese may be kept unim- 

 paired for several months. 



Cheese cured at the lower temperatures indicated above 

 naturally requires a considerably longer period to ripen than 

 when a higher temperature is employed. In the Wisconsin 

 experiments the cold cured cheese reached its prime in about 

 six to eight months (a period partly controlled by the amount 

 of rennet used — see below). This, of course, involves somewhat 



