24 
BULLETIN 1171, U. S. DEPARTMENT OF AGRICULTURE. 
red and blue mold development can readily be determined by looking 
through the paper without unwrapping it, as would be necessary 
with tin foil. Most of the cheese on the market is wrapped in both 
parchment paper and foil. 
After wrapping, the temperature of the cheese often rises several 
degrees, due to a more rapid fermentation than when it is exposed to 
the free air. At time of boxing the cheese should be dry enough so 
that no whey will escape later. Wrapping the cheese too wet may 
Fig. 8. — Wrapping and crating the cheese. 
cause a strong, biting flavor and give the surface a very undesirable 
appearance. 
By the time the cheese is wrapped the Camembert mold has prac- 
tically ceased to develop, while the slimy coat spreads itself over 
the surface. In most cases the major part of the ripening process 
occurs after the cheese is boxed. The drier the cheese the higher 
the temperature at which it may be ripened. Very hard, dry cheese 
may be ripened in foil and boxed, whereas considerable difficulty 
would be experienced in ripening such cheese without that treatment. 
The small, round boxes are then placed in light crates, 5 dozen to the 
crate, and each crate nailed and wired. 
