FOREIGN DAIRYING. 113 



that obtained in the manufacture of the Brie. The re- 

 maining portion of the process resembles that of the Brie ; 

 but it may be added that the cheese is much smaller in 

 diameter, ripens much quicker, and can in fact be eaten 

 with greater relish on the eighth or tenth day from its 

 manufacture, when the Brie at this period would be taste- 

 less. 



Gerome. This is a soft round cheese, weighing from 

 4 Ibs. to 8 Ibs., and sometimes made with the addition of 

 aniseed. The milk is coagulated at the temperature at 

 which it comes from the cow, and is placed in a deep 

 copper vat holding some 40 quarts, and covered with a lid, 

 in the centre of which is a wooden funnel. To the bottom 

 of this is attached a cloth for straining. The rennet, as 

 in most cases in France, is home-made, and the quantity 

 added varies according to its strength, which can be ascer- 

 tained with a little practice. The curds and whey are 

 divided with a ladle in half an hour, and the vat covered 

 for a second half hour, when the division is continued 

 until the curd has formed into small pieces about the size of 

 a nut. When this has been accomplished it is taken out 

 and put into cylindrical moulds 5 to 9 inches in diameter, 

 two being used to each cheese, the one fitting into the other. 

 The larger one is pierced with a number of holes for 

 drainage. The height of the two moulds when fixed is 

 about 14 inches. At the end of 12 hours the curd will 

 have sunk into the bottom mould, when the top is taken 

 off. It is now called a cheese, and changed into a fresh 

 clean mould, and placed upside down upon a shelf. In 6 

 hours it is again turned, and it is twice turned during the 

 two following days. When draining, the cheeses are 



