1 8c Manufacture of Cheddar Cheese. 



cheese ripens in a continually falling temperature, and there- 

 fore the process of ripening is week by week checked more 

 and more. Consequently a cheese room requires to be arti- 

 ficially heated in the autumn or the cheeses will not properly 

 ripen. The temperature of a cheese-ripening room should be 

 about 65 0 F. The only possible means of checking the 

 ripening of a cheese beyond a desirable point is to place it 

 at once in a low temperature, 40 0 F. being recommended as 

 a temperature which would agree with the dictates of 

 science, though even at this low temperature certain changes 

 may take place. In this connection it may be noted that if a 

 cheese has been made from exceptionally pure milk, the 

 changes which proceed in the cheese, after what may be 

 termed complete ripeness has been reached, are such as will 

 not materially injure the cheese, and they will 

 proceed comparatively slowly. But if any taint was in the 

 milk when the cheese was made, then the changes which take 

 place after complete ripeness has been reached are more 

 rapid and more destructive to the quality of the cheese. 



