Experiments in curing cheese
Bulletin: Volume 6, Issue 57
On the 29th of August, 1898, experiments were commenced with a view of determining the feasibility of central curing rooms, and the effects of climatic conditions on the curing of cheese.
Cheese made at Iowa College Factory were shipped by express, fresh from the press, to one of the best factories in Canada to be cured. We also sent some to Guelph Ontario Dairy School to be cured. Cheese made at Black Creek Factory and at Guelph Dairy School were sent here, fresh from the press, to be cured. Shipping the cheese 750 miles by express during the heat of summer did not affect the flavor.