FOREIGN DAIRYING. '. ;: 111 



Brie In the manufacture of the Brie cheese the rennet 

 is added to the milk as the latter comes from the cow, and 

 in a general way one particular make, that of Boll, is pre- 

 ferred rather than home-made rennet. Thus it is always 

 of one strength, and a proper quantity can he added with- 

 out difficulty. Eight twentieths of a cuhic centimetre are 

 used for each litre of milk. The mixture is set in a tin 

 vessel holding ahout forty litres, and after being slightly 

 stirred with a spoon it is left in a room at a temperature 

 of 65 F. It may he added that in summer time, in spite 

 of the evenness of the temperature, six twentieths only are 

 required to obtain the same result. At the end of four 

 hours the curd has become firm and elastic to the touch. 

 It is the"n placed in moulds made of tinned iron ; two being 

 used for each cheese, and varying in diameter, some 

 cheeses being twelve inches across, and others not more 

 than half that size. The top mould fits into the bottom 

 one, and the curd is filled to its rim so that when it has 

 drained and sunk considerably this is taken off. The top 

 mould is 2 inches, and the bottom 2^ inches in depth. 

 The curd is fit to move when the whey rests on the top 

 quite clear and bright. For ladling it into the moulds a 

 flat tinned iron plate slightly concave is used. The moulds 

 stand upon small round boards called planchettes, upon 

 which straw mats are laid, the boards being placed upon 

 fluted benches made of cement, from which the whey 

 drains off. At the end of 3 hours, when the top mould 

 is taken off, a dry mat is placed on the top of the curd, and 

 a clean board laid over this when the cheese in the bottom 

 mould is inverted and left to drain for 8 to 10 hours. Next 

 day fresh mats are used in the same manner, the straws 

 being laid in a contrary way to those of the previous 



