. Cheese making;. Cheesemaking. LiMBURGEB Cheese. 173 salted again in the same way and piled in two layers; the third day it is salted again and piled three or four layers deep. Lim- burger is salted on the average about four days. 335. Curing Limburger. The curing of Limburger is a putrefactive fermentation. It goes from the salting table to the curing shelves, where the cakes are laid on their broad sides. They are washed every day with water to keep them moist and free from mold. The atmosphere of the cellar should have a relative humidity of 95 and the temperature should be about 58° to 63
. Cheese making;. Cheesemaking. LiMBURGEB Cheese. 173 salted again in the same way and piled in two layers; the third day it is salted again and piled three or four layers deep. Lim- burger is salted on the average about four days. 335. Curing Limburger. The curing of Limburger is a putrefactive fermentation. It goes from the salting table to the curing shelves, where the cakes are laid on their broad sides. They are washed every day with water to keep them moist and free from mold. The atmosphere of the cellar should have a relative humidity of 95 and the temperature should be about 58° to 63° F. Under these conditions the surface soon begins to get shiny and soft and change from white to a reddish yellow. This works its way to the center, changing the harsh curd to a soft condition. After about ten days the cheese may be set close together on their edges. This change requires from four to six weeks to work to the center, and the cheese is then ready to ship. 336. Shipping Limburger. The cheese is first wrapped in Manilla paper and then in tinfoil and is packpd in boxes twenty inches wide, five inches. Fig. 84.—Limburger cellar. In front is the salting table with the cheese in the salt. In the foreground is a box containing salt. The cheese may be seen on the Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appearance of these illustrations may not perfectly resemble the original Decker, John Wright, d. 1907; Woll, Fritz Wilhelm, 1865- [from old catalog]. Madison, Wis. , Mendota book company
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