38S 



for eight days. They are then taken down and laid out 

 singly without touching each other (figure 90). At this 

 stage they become yellowish or reddish m color. When 

 they become covered with a white mold an inch or two 

 thick they undergo a second ^^raclage." The moldy 

 substance is sold for feeding to pigs. In ten or twelve 

 days after, this operation is repeated; the finer the 

 cheeses the more quickly they are covered with the mold 

 and prepared for it. In thirty or forty days more, the 

 first made cheeses are ready for sale, as they are not con- 

 sidered suitable for long keeping. The later made cheeses 

 are selected for the most thorough curing. These are 

 made in May and June and are not finally disposed of 

 until September to December. These cheeses undergo 

 the operation of ^^raclage" several times and develop 

 first a red mold and finally a dense blue mold. During 

 the curing the cheeses lose twenty-five per cent of their 

 weight. When the curing is completed the best cheeses 

 are wrapped in tinfoil ; the second quality are packed 

 naked in baskets, each cheese being surrounded with a 

 thin wooden band. Only the finest, wrapped in tinfoil, 

 are imported to this country, where they retail for fifty 

 to sixty cents a pound. 



Cam:embeiit is one of the finest flavored and richest 

 of the small French cheeses. It was 

 first made by a dairyman named Payuel 

 in 1791, soon became popular, and his 

 family are to-day engaged in making 

 this same cheese, along with several 

 neighbors, the annual sales amounting 

 ^^' ' to very near two million cheeses. Two 



quarts of milk are used to make a cheese, which weighs a 

 little over three ounces when it is cured and ready for 

 sale. The wholesale price is about one dollar and eighty 

 cents per dozen, and they retail at twenty cents each. 

 The method of manufacture is as follows: The milk, 



