226 Milk and Its Products. 



bert cheese the rennet is added at a rather low tem- 

 perature and in small quantity, so that eight to ten 

 hours are required before the curd is firm enough 

 for the further treatment. In some cases a culture 

 of the mold from an old cheese is added to the milk 

 before the rennet, in order to facilitate the growth 

 of the mold during the ripening process. When the 

 milk is coagulated into rather a firm curd, 

 the curd and whey is ladled into the mold 

 shown in the cut. Fig. 36, which is placed 

 upon a straw mat arranged on a table so 

 that the whey may drain off. In 

 ladling the curd into the mold 

 care is taken that each ladleful 

 is deposited with as little break- 

 age of the curd as possible, and 

 particularly that the 

 mold, when full, is 

 covered at the top 

 with but a single slice 



of the curd The curds ^^^' ^^' ^^^® *^<^ ™<^^^ ^*^^ Camembert 



cllGGS6. 



are allowed to remain 



in the molds until enough whey has escaped so that 

 the cheeses may be turned without breaking the curd. 

 They are then carefully turned and put upon fresh 

 mats, at intervals of twelve hours, when in the 

 course of three or four daj's the cheese will be 

 sufficiently firm so that the molds may be removed. 

 After the molds are removed, turning is continued 

 until the mold begins to appear on the surface. 

 The cheeses are then put in a damp curing -room, at a 



