124 THE BOOK OF CHEESE 



CAMEMBERT CHEESE RECORD 



Date Set No. 



Amt. milk No. cheese Milk per cheese... 



Producer of milk 



Apparent cleanliness of milk 



Acidity : 



Before adding starter 



After adding starter 



After acidity period 



Whey at dipping 



Starter : 



Kind a...- Age Amt. 



Color : 



Amount 



Curdling : 



Temperature used 



Amount of rennet 



Time at which rennet is added 



Time at which milk is curdled 



Time of curdling 



Quality of curd - 



Dipping : 



Cut or uncut 



Amt. of cutting 



Draining : 



Temperature of room during 



Condition of cheese after. 



Salting : 



Time of Total amt. of salt used.. Kind of salt. 



Amt. of salt per cheese 



Mold inoculation : 



Form of culture used 



Method of inoculation 



Time of inoculation 



Remarks on making : 

 Curing : 



Transfer of curing rooms 



Condition of cheese 



Rooms 



Dates.... 



