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 70°, later the cheese is removed to a cooler room and possibly placed in cold storage. Usually it is paraffined to prevent too much drying and cracking of the rind.

Filling the curd into the hoops

To cure a first-class Cheddar cheese takes from three to six months, but most of the American cheese is made to cure much more quickly and is eaten two to four months old. Indeed, it is generally shipped from the factory eight to ten days old and whatever further curing it gets is in the warehouse of the commissionman or in the grocery store.

Form, Size and Packing.—The old style American cheese is cyclindrical, about 14 inches in diameter, and