8 BULLETIN" 608, U. S. DEPARTMENT OP AGRICULTURE. 



fall apart when released. The curd is then dipped into the mold, which is a 

 heavy rectangular box without a bottom and with slits sawed in the sides to 

 allow drainage. The mold is set on the draining table, a follower is put on the 

 curd, and one or two bricks are used on each cheese for pressure. The cheeses 

 are allowed to remain in the molds for 24 hours, when they are removed, 

 rubbed all over with salt, and piled three deep. The salting is done each 

 day for three days, after which the cheese is taken to the ripening cellar, 

 which should be comparatively moist and have a temperature of from 60° 

 to 65° F. Ripening requires two months. 



BRICKBAT. 



This is a rennet cheese made as early as the eighteenth century in Wiltshire, 

 England. It is made from fresh milk to which a small portion of cream has 

 been added. The milk is set at about 90° F. and allowed to stand two hours 

 before the curd is disturbed. The curd is cut coarse, dipped into wooden 

 forms, and light pressure applied. The cheese is said to be fit for consumption 

 for one year after being made. 



BRIE. 



This is a soft, rennet cheese made from cows' milk, varying in size and also 

 in quality, depending on whether whole or partly skimmed milk is used. The 

 method of manufacture resembles closely that of Gamembert. 



This cheese has been made in France for several centuries, having been 

 mentioned as long ago as 1407. It is made throughout France, but more ex- 

 tensively in the Department of Seine et Marne, in which it doubtless origi- 

 nated. This department contains Meaux, Coulommiers, and Melun, places 

 noted for their manufacture of Brie cheese, though often under local names. 

 More or less successful imitations of this cheese are made in other countries. 

 It was estimated that 7,000,000 pounds of Brie cheese was sold in Paris during 

 1900. The export trade is also very important. 



The milk used is usually perfectly fresh. It is not uncommon, however, to 

 mix the evening's milk, when kept cool overnight, with the morning's milk. 

 Some artificial coloring matter is added to the milk, which is then set with 

 rennet at a temperature of 80° or 85° F. After standing undisturbed for 

 about two hours, the curd is dipped into forms or hoops, of which there are 

 three sizes in common use. The largest size is about 15 inches in diameter, 

 the medium size about 12 inches in diameter, and the smallest size about 6 

 inches in diameter, all varying in height fi*om 2 to 3 inches. After drainage 

 for 24 hours without pressure being applied, the hoops are removed, and the 

 surface of the cheese is sprinkled with salt. Charcoal is sometimes mixed 

 with the salt used. The cheese is then transferred to the first curing room, 

 which is kept dry and well ventilated. After remaining in this room for 

 about eight days the cheese becomes covered with mold. It is then transferred 

 to the second curing room or cellar, which is usually very dark, imperfectly 

 ventilated, and has a temperature of about 60° F. The cheese remains there 

 for from two to four weeks, or until the consistency and odor indicate that it is 

 sufficiently ripened. The red coloration which the surface of the cheese finally 

 acquires has been attributed to an organism designated Bacillus firmaticus. 

 The ripening is due to one or more species of molds which occur on the surface 

 and produce enzyms, which in turn cause a gradual and progressive breaking 

 down of the casein from the exterior toward the center. The interior of a 

 ripened cheese varies in consistency from waxy to semiliquid and has a very 

 pronounced odor and a sharp, characteristic taste. 



