CAMEMBERT CHEESE

Wairarapa Daily Times, Volume 6, Issue 1722, 28 June 1884, Page 4

CAMEMBERT CHEESE

A writer in the Live Stuck Journal is of opinion that in tho near future, and especially in the vicinity of large towns, the manufacture of soft and quickly ripening clieese must b°come a very important and profitable industry, and gives the following recipe by Mr Henry Stewart, a well-known American writer, for tho manufacture of Camemhert Cheese. It is indispensible that tho dairy should be well arranged for the preservation of the requisite temperature. Tho oheese room of M. Pagnel, the descendent of the maker of the first oheese of this kind, is a stone basement paved with flagstones, and having stone benches at the Bides and tiers of shelves down the centre; a stove, with a pipe running the whole lMigth of the room, furnishes warmth when necessary. This kind is nearly a full milk oheeso, The milk stande three hours, wheo a thin pellicle of oream is removed, which makes a fine quality of butter. One pound of butter only is made from 2501b of milk, Tho milk is then warmed until a skin forms upon the surface, when the rennet is added at the rate of a spoonful to 601b of milk. The curd is made in earthen jars, holding about five gallons eaoh. It is set 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. Gin in height and tho same in diameter. These are filled one by one with the curds from the jars by means ot a tin ladle, Tho moulds arc open at each end, and 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 pons. The second da( the curd has become firm enough to removo from the moulds, when the oheeeo is sprinkled with salt, and loft on the table for three or four days. Tho cheeses aro then placed on latho frames which are carried on shallow wooden trays to another apartment called tho drying room, Here they are arranged, upon a tier ! of open skives placed a few feet from the wall, A number of ventilating windows mado in tho wall at various height? and angles, admit cnrreDts of air in many directions, over under the cheeses, so that these are thoroughly evposed to the drtughta, Here the cheese romain for 21 days and are turned every second day. They are then removed to another department whero they aro again arranged upon shelves as before, exposed to draughts of air still moro active. As soon as the cheeses begin to sweat they aro then carried to the perfecting cellar, where they are again spread upon tables but tho windows aro kept closed and no air to be admitted. Hero they aro kept for 30 days or less, according to the season, and during this time they are turned every 48 hoers. When completely fined they are of a yellow color, soft, buttery, and of an exquisite flavor. They are marked in half dozens, wrapt in paper, and packed in ozier baskets containing 90 cheeses,