124 THE DAIRY OF THE FARM. 



of the whey. They are rapidly made, salted upon the 

 evening of the day they are put in the moulds, dried 

 almost without air, and despatched to market a day or two 

 afterwards. When ripe, the Mignot has a rich golden 

 colour, and resembles the Livarot and Pont 1'fiveque in 

 flavour. It is made in both round and square forms, and 

 reaches 4s. to 5s. a dozen in winter. 



Pont TEveque. This popular little cheese is made in 

 the district of the town from which it takes its name, between 

 Lisieux and Honfleur. Its original name was Angelot, 

 or, as some think, Augelot from the valley of the Auge 

 Oise. It is now made in 3 qualities, according to the 

 quantity of cream used in its manufacture. In the first 

 quality the fleurette, or first cream, is added to new milk 

 after milking; or with some makers pure milk is used alone. 

 The second quality is made from the morning's milk, which 

 has been added to the evening's milk after skimming; 

 while the third quality is made from the skim milk of 3 milk- 

 ings, without any addition of new milk. In autumn 4 

 milkings are sometimes mixed, but in summer seldom 

 more than 2 ; while in winter 5 and even 6 are occasion- 

 ally used. In making cheeses from new milk, the latter is 

 placed upon the fire until luke-warm, when the rennet is 

 added, and as in the case of the Camembert, just sufficient 

 is used to cause coagulation, too much giving a disagree- 

 able flavour, and causing too active a separation. No 

 rule as to quantity can be given, this being ascertained 

 only by practice, with the particular rennet. The milk is 

 stirred with the hand, and left for about 15 minutes, when 

 the whole becomes set. It is then cut to the bottom of 

 the vessel with a wooden knife, and left 5 minutes after 



