After fifteen days on the matting, the cheeses are ready for ripening. They are first covered with cold brine and let stand twenty-four hours. The cheeses are packed in rolls or tiers in boxes, covered with cloth and ripened at 45° F. They must be kept moist; if signs of drying appear, moisture must be added. If the cheeses develop yellow slime, they are washed with clear water and rinsed in water with salt added. After a ripening period of three weeks, the cheeses should begin to be soft when pressed with the finger. The growth of molds must be prevented by washing the boxes, cloths, and washing and scraping the cheeses if necessary. When the cheeses are ready for the market, they are scraped clean and white, wrapped separately in cheese-cloth or parchment paper and packed into the boxes. Ripe cheeses are about 5 inches in diameter, 1 inch thick and weigh a little over 5 ounces. The outline of the Raffiné process follows: coagulation by rennet 30 minutes cutting and draining curd 2 hours draining in hoops 10 hours stand on mats 15 days ripening in boxes 21 days Total period 36 days The treatment described closely resembles the handling of Livarot cheese in the department of Calvados, France. +157. Liederkranz cheese.+--Among the specialties in the bacterial group is Liederkranz, made from curd with the soft friable texture of a Camembert, molded in rectangular blocks of about 4 ounces in weight and ripened very completely. Although this name is the private brand of a single factory, it has become widely known with the effect of creating a type name in the American market. Analysis of this brand of cheese gives about 55 per cent water, 25 per cent fat, 17 per cent protein, which indicates a whole milk cheese. +158. Limburger cheese+[59] derives its name from the town of Limburg in Belgium. The manufacture of this cheese is now widely practiced in Europe and in certain parts of the United States, especially in New York and Wisconsin. Practically no cheese of this name is at present imported, and the practices described are limited to those in American factories.