CAMEMBERT CHEESE.

Bay of Plenty Times, Volume XIII, Issue 1697, 12 June 1884, Page 2

CAMEMBERT CHEESE.

A 'writer in the Live Stock Journal is of opinion that in the near future, and especially in the vicinity of large towns, the manufacture of soft and Quickly ripening cheese must become a very important arid profitable industry, and gives the following recipe by Mr Henry Stewart, a well-known American writer, for the manufacture of Oamembert Cheese. It is indispensible that the dairy should be particularly well arranged for the preservation of. the requisite temperaittre; The cheese room of M. Pagnel, the descended of the maker of the . first cheese of this kind, is a stxfQQ base- | ment paved with flagstones, and having stone | benches at the sides and tiers of shelves down i the centre J a stove, with a pipe running the [ Whole le'rigth of the room, furnishes warmth when necessary"; ¥bk, kind is nearly a full milk cheese. The milk sftatt&f three hours, when a thin pellicle of cream feremoyed, which makes a fine quality of butter*. Otic pound of butter only is made from 2501 bof milk. The milk is then -warmed until a skin forms upon the surface, when the rennet is added at the rate oi a spoonful to 501 bof milk. The curd is made in enrfchern jars, holding about five gallons each. It fe aei in five or six hours, when the jar is placed on a bench near a table ; the table is covered with rush mats', Upon -which are placed round tin moulds, sin in ndgM and the same- in diameter. These are filled one by one with the curds from the jars by means of a tin ladle. The moulds are open at each end, arid the whey drains from the curd through the rush mat on to the tables, and runs, off into drains, which carry it to the pig pens. The second day the curd has become firm enough to rerttove from the moulds, when the cheese is sprinkieel with salt, and left on the table for three or four days* The cheeses are then placed on lathe frames, -which are carried pn shallow wooden 1 trays to another apartment called the drying room. Here they are ranged upon a tier#of open shelves placed a few feet from the wall. A number of ventilating windows, made in the wall at various heights and angles, admit currents of air in many directions over and under the cheese, so that these are thoroughly exposed to the draughts. Here the cheeses remain 24 days, and are turned every second day. They are then removed to another apartment, where they are arranged upon shelvas as before, exposed to draughts of air still more active. As soon aB the cheeses begin to aweat they are carried to the perfecting cellar, where they are again spread upon tables, but the windows are kept closed and no air admitted. Here they are kept for 30 days or less, according to the season, and during this time they are turned every 48 hours. When completely fined they are of a yellow colour, soft, buttery, and of an exquisite flavour. They are marked in half-dozens, wrapt in paper, and packed in ozier baskets containing 90 cheeses.