It is hard to determine which is of the greater importance, good
rennet or properly constructed curing-rooms; for both are necessary
to the production of the best cheese, while the want of either is
sure to injure if not to spoil it. The importance of controlling the
temperature in curing has not yet taken hold of the popular mind. The
best milk in the world may be spoiled by bad rennet, and the best curd
in the world may be spoiled by a bad curing-room.