SOFT CHEESES RIPENED BY BACTERIA 137 



flavors is such as to mask entirely the milder flavors of 

 Camembert or cream cheese. 



In composition, a characteristic whole-milk brand 

 of this group showed the following analysis : 1 water, 

 45.5 per cent; fat, 25.28 per cent; protein, 18.22 per 

 cent. 



156. Raffine. 2 This cheese is made in the French 

 settlement of the Isle of Orleans in the St. Lawrence 

 River. The practice seems to have been brought from 

 France and represents an intermediate product between 

 Camembert and perhaps Livarot, a cheese on the border- 

 line between Camembert and Isigny as made in America. 

 The outline of the making process as given follows: 

 Milk freshly drawn is curdled without cooling, at approxi- 

 mately 90 F. The rennet is prepared on the farm. 

 About one-half hour is required for curdling. The curd 

 is cut into 2-inch cubes. Whey is removed as fast as 

 it separates. About two hours are required for draining. 

 The curd then goes into the hoops. The metal hoops, 

 which are closed at one end, are 6 inches high, 4| inches 

 in diameter, with holes about rg- inch at intervals of about 

 J inch, and stand upon three legs about 1 inch in height. 

 When filled, the cheeses are left on a draining table. 

 Some salt is put on top while draining. When the volume 

 is reduced to one-half, the cheese is turned. The drain- 

 ing room is kept at about 70 F. After they are firm 

 enough to handle, drainage is completed on racks covered 

 with rush matting. These are arranged on special racks. 

 The cheeses are turned twice a day, and washed in slightly 



1 Unpublished analysis of the -Stores Exp. Sta. 



2 Chapais, J. C., Monographic, Le Fromage Raffine de L'Isle 

 d'Orleans. Quebec, 1911. Published by Ministry of Agricul- 

 ture, pages 1-31. 



