114 THE DAIRY OF THE FARM. 



always put upon a sloping shelf from which the whey can 

 run off. The temperature of the room in which they are 

 made is ahout 60 F. Salting is next performed, the two 

 surfaces being well sprinkled, and this operation is re- 

 peated every 3 or 4 days, the cheeses being turned each 

 time. Turning is continued for 3 days after salting, and 

 the surfaces moistened with tepid water. When a dry 

 crust has formed, they are removed to the drying room, 

 or se'choir, in which large numbers are kept in a small 

 space, the aeration and temperature being perfect. When 

 thoroughly dry, the Gerome cheeses are taken to the cave or 

 ripening cellar, where they must be carefully managed. 

 The largest remain here some 3 to 4 months, and are 

 frequently turned and washed with slightly tepid water 

 during the time. As soon as they are brick- red in 

 appearance, and sufficiently firm to yield to the pressure 

 of the finger, they are marketed. A good Gerome is firm, 

 rich, and oily, with a few small holes in the centre, in this 

 respect somewhat resembling Gruyere. 



Livarot. One of the most popular cheeses in France, 

 and one which is not only profitable in its manufacture, 

 but well adapted for production by our dairy farmers, is the 

 Livarot, which takes its name from the town of Livarot 

 in the department of Calvados, the principal centre of its 

 manufacture. To the workmen, who consume immense 

 quantities of it, it is almost indispensable. The milk 

 taken from the cow is creamed on the following day and 

 poured into large wooden tubs, holding about 50 gallons, 

 being then brought to the temperature which it possessed 

 on leaving the cow. The rennet is then added, in summer 

 1, and in winter 2 dessertspoonfuls being required for 



