FOREIGN DAIRYING. 



123 



making Camemberts, and consequently turns out some 500 

 cheeses per day, these yielding him an average of 6s. Qd. a 

 dozen. A good Cotentin cow is expected to give 3000 litres 

 of milk or about 1600 cheeses, which, at 5s. 6d. a dozen, 

 would be nearly 35. In the department of Calvados many 

 farmers make from 10,000 to 160,000 cheeses each ; while 

 from the village of Mesnil Mauger, where M. Paynel resides, 

 twenty-four makers in one season made 62,000 dozen. 



Mignot. This cheese receives its name from the family 

 of Mignot, who were the first to make it. It is made 

 in two varieties, the new or white cheese produced from 

 April to September, and the Mignot passe from September 

 to April, the latter being the more valuable. The milk of 

 the morning is creamed in the evening, and mixed with the 

 evening's milk. It is then heated until it slightly scalds 

 the finger, when it is poured into earthen vessels and a 

 spoonful of rennet added to every 40 litres. It is next 

 placed near the fire, and left from 8 p. m. until 6 the 

 following morning, being covered the while with a double 

 cloth with a small hole in the top to prevent souring. The 

 coagulation is very slow, but when it is effected, the work 

 of manufacture is proceeded with, as in the case of the Pont 

 1'fevequewith the exception that the Mignot is drained less 

 than that cheese. In making the white cheese, the mid- 

 day milk is skimmed in the evening, and mixed with the 

 evening's milk, both being warmed as before mentioned. It 

 is then placed in earthenware vessels and covered with a cloth 

 until the next morning, when it is skimmed and used with 

 the new milk of the morning, after which the rennet is 

 added. The rest of the process is as for the Mignot 

 passe, both cheeses being subjected to very slow drainage 



