Archive image from page 392 of The dairyman's manual; a practical. The dairyman's manual; a practical treatise on the dairy dairymansmanualp00stew Year: 1888 CHEESE MAKIITG. 387 cheeses are now sorted into three qualities, having so far progressed in the curing as to enable the operators to class them in this way. After this sorting the cheeses are returned to the curing cellars and put up in piles of three as before, the most solid on the straw-covered floor and the softer ones on these. In this state they remain

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