DAIRYING 169 



placed on these boards so that they can be 

 moved and turned. 



s. d. 



Rennet measuring glass . i 6 



Papers for lining moulds, 1000 3 o 



i Dozen Pont 1'Eveque moulds 4 9 



,, ,, Gervaise moulds . 3 3 



Bondon . 36 



Coulommier , 8 o 



* v~* vy ui v-'ii 1 1 1 1 1 v_ i . 



2. There are many varieties of soft cheese, 

 of which the best known are Camembert, 

 Coulommier, Pont 1'Eveque, Gervais, Bon- 

 don, and of course the ordinary English 

 cream cheese, which practically anyone can 

 make almost anywhere, and which sells for 

 nearly double the value of the cream used. 



Camembert is a variety very largely made 

 and appreciated abroad. It has been made 

 in England on a small scale for some time, 

 but unfortunately no one as yet has succeeded 

 in obtaining the characteristic flavour and 

 consistency of those made at their own home 



