112 THE DAIRY OF THE FARM. 



day, so that the cheese is marked evenly on each side. 

 The mould is next removed and the plain cheese left upon 

 the sloping boards, having been first salted with very fine 

 salt, sprinkled by the left hand and spread by the right, by 

 means of a goose quill. At the end of 12 hours each 

 cheese is laid upon a round willow frame called a clayette, 

 which is placed on the top of the cheese, this being at once 

 inverted and the mat beneath removed. The cheese is 

 next taken to the drying-room, and salted on the rim and 

 the outer face, and placed upon shelves to dry, plenty of 

 air being necessary, and this should be passed through the 

 room in as energetic a manner as possible. The cheese is 

 turned morning and evening, a clean clayette being used 

 each time. On the 2nd day a white mould appears in large 

 patches, and when this has covered the face of the cheese 

 it is taken to another apartment where the currents of air 

 are stronger, but are regulated at will as it may be found 

 necessary to hasten or retard the development of ripening. 

 Here, the cheeses are placed upon dry mats resting upon 

 boards and turned every 24 hours, the mats being changed 

 each time. The mould becomes blue at the end of a month, 

 when it is the custom of the farmers to sell the cheeses 

 either for immediate consumption or for further ripening 

 by the merchants. 



Conlommiers. In the manufacture of Coulommiers, 

 which resembles Brie in almost every particular, the 

 rennet should not be added at a temperature exceeding 

 77 F. The quantity per litre of milk is from 1J to 3 

 twentieths of a cubic centimetre according to the season, 

 the curd standing 36 hours in an apartment at 64 F. 

 before it is touched, when it is softer and less elastic than 



