The time during which cheese should be held at the factory depends on the variety. Some are shipped as soon as made, including those cheeses with sour-milk flavor only. Others have to be cured in the factory from six to eight weeks. Cheeses in paper or tin-foil should be neatly wrapped and carefully put in the boxes. The box of cheese should be neat, clean and attractive. Cheeses not wrapped should have a firm rind to hold them in shape. The boxes should be clean and the weight of cheese neatly and plainly marked. In the case of Cheddar cheese, it may be paraffined at the factory, but if not, this is usually done at the cold storage of the jobber. The cheeses usually have some time to cure or ripen while being handled by the various dealers. +331. Distribution of price.+--The final selling price of cheese is a composite of all the changes that have gone before; or conversely, the farmer, the maker, the carrier and the distributors (wholesale, jobbing and retail dealers) must all be paid from the final price of the product. A study of this problem in Wisconsin has been made by Hibbard, and Hobson.[139] The general facts as determined for Wisconsin have fairly wide application to the manufacture and sale of cheese. Economic success in handling cheese is dependent on proper provision for the sale of the product. Where the output is small, a personal market can be created and maintained. This eliminates all profits intervening between the maker and the retailer. If the business reaches a volume beyond the possibilities of direct sale to the retailer, some selling organization is necessary. Where the number of producers is great and the selling machinery is well organized, the cheese factory becomes a producer of a commodity which is turned over to existing selling agencies. This condition is well established for Cheddar, Swiss, Brick and Limburger cheese. The soft cheeses other than Limburger have thus far been handled principally by large companies, each of which has developed an expensive selling organization. A study of the map (Fig. 65) shows how the cheese industry is localized in particular sections of certain states. Individual factories have maintained themselves in widely separated places. This localization is due to the geographical conditions which make certain regions specially adapted to dairying, modified by the proximity to markets for milk as milk. There are many regions, however, well adapted to cheese production in which there is no development of the industry at present. New developments are now taking place in the mountain areas of the South, notably North Carolina and adjacent states, and in several centers of the western mountain states. Many other areas should develop the making of cheese in some form.