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American. This makes a suitable size for an average family, the members of which have learned to appreciate a good cheese. If it is made smaller, too much is lost in the rind; if larger it gets too old before it can be consumed by one family.
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Curing room
The larger cheeses are usually packed in neat, snug-fitting elm-wood boxes, with thin "Scale Boards" on the top and bottom of the cheese, the smaller ones in paraffined pressed pulp or pasteboard boxes.
Cleaning the Vats and Utensils.—Like every other
place where milk and its products are handled, the
cheese factory must be kept scrupulously clean. Vats
and utensils should be rinsed first with cold or lukewarm
water or whey, then scrubbed with boiling hot water
