Curing of Cheese. 



because of a rank flavour, at i-Jd. or 2d. only. The cheese 

 cured at 60 degs. to 65 degs. was given at a value about 

 equal to that of the refrigerator cheese. The high tempera- 

 ture very much hastened the ripening process, with the 

 effect of lowering both the texture and the flavour, as well as 

 developing a sharp, biting taste. Cheese cured at 55 degs. 

 and below was invariably of good quality, though mild in 

 flavour, while, contrary to general expectation, no bitter taste 

 was developed. The loss in drying out was much greater with 

 the cheese ripened at the higher temperatures. Although it 

 took much longer to ripen cheese at a lower temperature, 

 the quality was not only better, but the keeping period was 

 lengthened. 



At the Ontario Agricultural College several series of 

 experiments were carried out in curing cheese at different 

 temperatures, The Report for 1898 states that the different 

 cheeses made under similar conditions were kept four or five 

 months at temperatures ranging from 60 degs. to 92 degs., 

 and judged several times by different experts. In nearly 

 every case there was a marked difference in favour of the 

 cheese cured at about 60 degs. The average number of 

 points given for cheese cured at 60 degs. was nearly 

 three more than those obtained by cheese cured at 

 •66 degs., and five points more than that cured at 69 degs. 

 The cheese cured at 60 degs. was better, both in flavour and 

 texture, than that cured at higher temperatures, and was 

 pronounced as being worth from id. or ihd. per pound 

 more than similar cheese cured at 70 degs. to 75 degs. The 

 average monthly shrinkage in cheeses weighing about 30 

 pounds each, and cured at 60 degs., 66 degs., and 69 degs., 

 was 3-40, 3*85, and 4-31 per cent, respectively. 



These experiments were repeated in the following year, 

 the curing room being divided into three compartments and 

 kept at temperatures of about 60 degs , 65 degs., and 70 degs. 

 respectively. The cheeses made from similar milk each day 

 from May to October were divided into three lots and placed 

 in the different rooms. As in the earlier work, cheese cured 

 at 60 degs. was better than that cured at higher tempera- 

 tures, though the differences were not so marked as pre- 



