.tpnl.
1910
Camembert Cheese.
mbrrt i-, a ht nch
·
T HE d Caul#
n.tlJV e lOU!ltr)
varif t
f h
\
o c 1" e,
Ull
Ill 1lS
i· uc'u JJ
.t
h 1
'lk (
.
::.
"' a ) maur>
from w u" nu
o a quahty similar lo that giHn
b) ...,horthorns. Ofun. ho~ eH r, ~<:parated or J.tt r-
f• dl) Wt.'4't "~ 11 nnwc.! milk i~ mixed with thr IH'w
in 1 !J, prOJK•rtiOII of 1 to 5· 'J J i-. 1 · r'f:o.,p j., uo,;unlh
111 ,uh from ~~ptr·ntbtr tu :\Ia).
})ur ng- lhr> hott.~
~tHIIIJll't •.n~mths 11 mnnufarturt ,., attendt·d b\
~P ,tl' r 4..h~ll ull), :HHI on that :'JCcount it is .Hlvi..-elr d d<.lf·..., n l{(lod
( ·.un•mlH•rt < hr -.4 '>. If -.r paratf<.l milk i addr·d. it
-.hould h p<'rfN·tl~ <;\H'<'t :u1d ( n -.h. and frff' fron 1
froth.
hf" milk .i". 'ilr.ti!led into '"O-ltttmg !Jd-.; tub ... of a corn"' t ~izf'
hold -,i.x !{allon . . r·.u h. ~r~tal \'c,-.n) ... hmtld not ht>
u-.< d, •Jr tht> outside fJ<,rtion of th(' 'urd will g• t
, hill• cl, .uHI thi ... chillerl and .... oft curd <'au N irrf'-
:.,'l.taritie ... in tht> dtf"P.., " ~tft~'rwo~rd.;. .\ .;ix-gallon
v·tting- tub will hold 'UOici(•nt milk to mak( two
,lozt n c h,.r·-.f'<; if thl' two in the PVI ning, and th~> othtr h:tlf th••
following morning.
Tlw milk i-. uo.,ualh- rennr·tl'•d at a templ•ratur'
of from l-ir1 {lt·g. I et f.i2 dl'~. F., and ~ c .c. of n·n 01 t
of a ... t.uHl;u d brand [>l'r g-allon of milk j... ;tdcit d
o...o a-; to produr" pc>rf1 et coagulation in from 2 to
1
.?
hours. Thf> l't nnl't .;hould hi' mb~··d with -.h.
'i~w ... ih volunv· of \\' milk.
Th!:' milk jc; <>lirrPd gf'nth anc\ C"arf>fulh· at fir-.t
to pri"Vf'nt th1 ri-.;ing of thP crPam If th,.. cn·am
lw allow1 rl to riv during rong-ulat1on it will -.ho~\'
in <>trf'ak .. in thf' hmh of thf" e-h<'<''><', and nm of
t h(• C'rf":llll)' c;u h ... t .Ill('(' • ap{)<'aring on thf" surf~,.... or
Clw <'hccc;,. will f.til to ~row mould c;;ati<>factorih.
1 hf' C'urd whf'n rl'ad and groo' rd draini~t:"-tabl., madr> tn
"ll' h a form th~t thf' wh~\' rt>adth dratn ... nw·n.
Th ,. ladlt> thr hoops.. R<'fort> hdling .out
the ntrd it jc; WC'll to pour a llttlt~ \\'Mm wnt<'r 10t0
1 'H h hoop. ac; th i<> produce·.:; n b('lt• r ff''- arP thrn lf' ft O\'C'rnt~ht.
tw• nt\ -f(lur of thl' half-<'h<'f'S('<. h hf' pbc-('d upon thr
l
'!
•
urfnce of the cheese in an unbr k n c d ·, , t
cnsurP thi, a little c-urd \\ith \••h'ch to fin h th
eh"" r
hould be placed o 1 onP .. id at th out t
I hP ~ he(• P nrt> now )Plt to drain 10 a t n J)('ra-
turr· of nut le ... ~ than b5 dC'~. f., and \\h n th~ t\ o
curd ... ar<' appruxim.ttr·ly thirt) --,ix ~md t ,., nt~ -fou
h\ n
th( hoop aiiCI firm r-nou~h tn :tdmit of tt.rn ng
' j hr> turning of th,.t ( hPf'
i... rath• r .1 de I r •t•
I•P' r.11 ion, and rt':<}uir•., nw '' prac-ti{( ... . ~for<' 1t
t :-tn 1)(:
kilfully p<>rformt<.l ') ~ mak• r. d, ftly put-
ting hi 1t ft h.tnd und"r thr c h , , p wit h(Jut n•mo\-
ing th•· h(Jop, I!Wtrh th, whnl(. -.tuld~ ing- th•
1 hN· (' Ill• all\\ihil• \dth hi:- rigl11 hand and pladng
11 fa<, (IH \\Il\\.1rd UJ on a fr('-,h -.traw m.1t.
'1 h1•
uprurn,. I urfnu• of thP eh•'• ..,,. -.lwuld pn• nt nn
unbrol