1 70 AGRICULTURE 



in Normandy. Apart from Camembert, how- 

 ever, there are many of the other varieties 

 which can be made as well here as in 

 Normandy, Brittany, or Switzerland. Pont 

 1'Eveque, for instance, always sells well, 

 having a very delicious flavour. It takes 

 about six weeks from the time of making 

 till it is ready for market. 



Gervais and Bondon rather resemble each 

 other ; they are smaller than Pont 1'Eveque, 

 and do not take such a long time to ripen. 

 Gervais is fit for sale at the end of three 

 days. 



Coulommier is also a very favourite cheese, 

 besides being easy to make and profitable to 

 sell. 



Cream cheese Set thick sweet cream without rennet at 

 58 to 60 F. Put into a linen cloth and 

 hang up or place over a rack in a good 

 current of air. Scrape down the sides of 

 the cloth, and change it occasionally to assist 

 drainage, until the cheese is firm enough to 

 mould. Moulds are generally 2f x ij ins., 



