Curing.

Grease but little, using pure-flavoured whey oil, and hand-rub often, turning the cheese daily. Keep the room at an even temperature of 65° to 70°; the richer the cheese the lower should be the temperature. The curing-room should have double windows and doors, with closed shutters, to secure an even temperature; good ventilation must also be provided. Box the cheese when cured—say, three to four weeks old. Well grease the cheese before boxing; the scale-boards will then adhere to the tops and prevent mites King into the rinds.