and Pont L'Evdque 



297 



low temperature 55 to 60 for the remainder of the 



ripening process, which requires from four to six weeks. 



/ 



D'Isigny. D'Isigny cheese is similar to Camem- 

 bert and Brie, and intermediate in size between 

 them ; in fact, D'Isigny so closely resembles Brie 

 that they are often indistinguishable, and, as a 

 matter of fact, D'Isigny is little more than a trade 

 name for a smaller form of Brie. 



Pont L'Eveque. Pont L'Eveque is a soft French 

 cheese of rather firmer consistency than Cainembert. 

 The milk is set at the usual temperature, and when 

 the curd is firm enough to handle, it is gently cut 

 into rather large cubes, which are carefully placed 

 upon a straw mat. As the whey begins to separate 

 and run off and the curd becomes firmer, the ends of 

 the mat are brought together in such a way that a 

 slight pressure is brought upon the curd. This is 

 continued until the curd is firm enough so that it 

 can be placed in tin molds like 

 that shown in the cut, Fig. 54. 

 The molds are filled and placed 

 upon a straw mat. The molds 

 are turned once or twice a day 

 until the cheese is firm enough 

 so that the mold may be re- 

 moved. Mold begins to appear 

 upon the cheese, which is kept 

 at a temperature a little above 

 60. When the cheeses are well molded they are 

 removed to a damp room of a temperature from 

 55 to 58. When the curing process is com- 



Fig. 54. Mold for 

 Pont L'Eveque cheese. 



