OTHER VARIETIES OF FANCY CHEESE 6l 



The rennet added is so small in quantity it is 

 also mixed with water that coagulation is not 

 complete for from eight to ten hours : indeed, one 

 maker made a practice of delaying coagulation 

 until twenty-four hours. The object after the 

 removal of the curd is to extract the whey, and 

 one of the simplest plans is to suspend it in a 

 cloth or bag until it is sufficiently firm to be 

 removed to the Gervais press. The somewhat 

 firm curd is laid in a cloth, which is placed within 

 a slatted wooden frame from six to nine inches 

 in depth, and a heavy wooden block is then 

 placed upon it : examination takes place from 

 time to time until the curd is perfect in texture. 

 It is then placed in batteries of little moulds 

 which have been already lined with specially 

 made unglazed paper in order to envelop 

 each cheese on the outside of which the maker 

 stamps his name and address. These cheeses 

 are extremely profitable, and, partaking so 

 much of the character of cream (with which the 

 flavour of the cheese is combined), they are 

 readily salable at a remunerative price. 



BONBON. Bondon cheese is largely made in 

 the country districts around Rouen. It is pro- 



