It should be remarked, by the way, that a curing-room does not want to
be a dry room. We do not want to dry cheese; we want to cure it; that
is, let it go through the proper chemical change. This it does best in
a somewhat moist room, in which the surface does not dry and become
hard and impervious, so that the gases cannot escape. It is better to
contend with a little mold than a dry atmosphere.