y to insure
that the milk has been produced under clean conditions, from healthy
cows, and has been handled in such a manner as to reach the maker in
as sweet and fresh condition as possible. The maker can, by the use
of proper starters, control the kinds of bacteria essential for the
ripening process. A well trained maker should be able to prepare
from such milk a uniform product of the highest quality. The effort
of cheese makers at the present time is to handle milk of more or
less objectionable quality so as to secure from it as good cheese as
is possible. But cheese is so sensitive as to character of milk used
that greater effort should be spent in securing an improved supply.

=Moldy cheese.= In the case of the cheddar cheese and other types of
hard cheese, it is essential that their surfaces be kept clean, and
not discolored by the growth of molds, which find favorable
conditions for growth on the surface of the cheese in the moist
atmosphere of the curing room. The molding of cheddar cheese can be
prevented by covering the cheese with a layer of paraffin which
stops the development of the mold spores, by shutting off the
necessary supply of oxygen. For this purpose the cheese are dipped
in melted paraffin when a few days old.

In the case of types of cheese which are salted by applying the salt
to the surface, or with soft cheese which ripen from the outside,
other methods of mold prevention are employed, such as rubbing and
washing the cheese. The curing room itself may be freed from the
mold spores by the use of such standard disinfectants as formalin or
sulphur.

=Swiss cheese.= One of the most important kinds of hard cheese, is the
Swiss or Emmenthaler, so named, from the country and valley in which
the cheese was first made. In America, this type was introduced by
Swiss immigrants, and is being made in constantly increasing
quantities in Ohio and Wisconsin.

Swiss cheese is a hard firm type, appearing in the markets in the
form of the flat circular "drum" cheese, two to three feet in
diameter, and six to eight inches thick, or in the smaller "block"
form. In this country the cheese is prepared twice a day, since it
is necessary to work up the milk while it is perfectly sweet.
Indeed, the milk is received at the factories while it is still
warm, and within five or six hours after it is drawn from the cow
the cheese is on the press. If the attempt is made to prepare Swiss
cheese from the kind of milk th