We see, on turning to Prof. Arnold's "American Dairying," that he
says: "The temperature of a curing-room for whole milk should be 65 to
70 degrees; for part skims, 75 to 80 degrees." It is thus seen that
fat plays an important part in curing. "The more fat," he says, "the
cooler may be the room; and the less fat, the warmer may it be." Again:
"Under the present state of things, a cheese that will stand a voyage
of 4,000 miles can hardly be called a fancy cheese. * * * But a much
fancier cheese than we are now producing, one that will stand shipping,
can be made. To do this will require milk to be free from some of the
imperfections which are now quite common; it must be transported to
the factories in much better ventilated cans; _it must be made with
less rennet and less acidity; and it must be cured in an even and lower
temperature_." We mark the conclusion in _italics_, because we believe
these are vital points. We insist that we cannot do ourselves credit
nor realize the best financial results in cheese making until we build
better curing rooms--rooms in which we can control the temperature
without fail. We have not yet settled down to cheese making. We are
still trying experiments and resorting to temporary expedients. We must
build far more deliberately and for permanency. It is not necessary
that we should point out just how a building may be erected so as to
give control of the inside temperature. Architects know how to do
it. When our cheese makers get to the point where they demand such
buildings, they will get them without much trouble and at moderate
expense. It is only necessary that they should have the "will." The
"way" will speedily open.