Identity elements
Reference code
Name and location of repository
Level of description
Item
Title
A67477-89
Date(s)
- 1952-06-25 (Creation)
Extent
Name of creator
Content and structure elements
Scope and content
Rounds of cheese stored for aging, cheese making process- Tillamook cheese. Taken for the Tillamook County Creamery Assoc., Garibaldi Oregon. Most cheese is not ready to eat until it has had time to ripen, or age. The flavor of the cheese develops during the ripening period. Bacteria in cheese keep working until the cheese is right, and the cheese maker encourages or stops bacterial growth by controlling the temperature and humidity of the storage area. Cheeses lose moisture as they ripen. The longer a cheese is left to ripen, the drier it gets and the harder it will be. The ripening period can range from a few days for soft cheeses to more than two years for a hard cheese like Parmesan.
Cheese; Dairy products industry--Oregon--1950-1960;