10 BULLETIN 608, U. S. DEPARTMENT OF AGRICULTURE. 



of being drawn out into long threads. It is then molded into any desired shape 

 and salted by immersion in brine for about two days. The cheeses are sus- 

 pended in pairs from the ceiling and lightly smoked. The surface may be 

 rubbed with olive oil or butter. They are kept in a cool, dry room until sold. 

 As seen on the market they vary much in size and shape, and weigh about 3 

 pounds. The most common shape is that resembling a beet, a constriction near 

 the top being due to the string which is tied around the cheese for the purpose 

 of hanging it up. This cheese is sometimes eaten while comparatively fresh, 

 but is more frequently kept for months, then grated and used for flavoring 

 soups and as an addition to macaroni and- similar foods. A small quantity is 

 imported into the United States. 



CACIO FIORE. 



This is a soft, rennet cheese made in Italy from sheep's milk. Throughout the 

 process comparatively low temperatures are maintained. The soft curd is put 

 into square forms capable of holding about 4 pounds of cheese. The cheese has 

 a consistency like butter, has a sweetish taste, and is eaten fresh. 



CAERPHILLY. 



This is a hard, rennet cheese made in Wales from cows' milk, unskimmed. 

 The milk is set very sweet at a temperature of 85° F. with rennet enough to co- 

 agulate it in one hour. The curd is cut in J-inch cubes and stirred for one hour 

 without further heating. It is then put into cloths and subjected to light pres- 

 sure for an hour and is again broken up fine and put to press, where it remains, 

 with daily changing, for three days. During this time one-half ounce salt to 

 each pound of curd is rubbed on the surface. Each cheese weighs about 8 

 pounds and requires about three weeks for ripening, at a temperature of 65° 

 or 70° F. 



CAMBRIDGE. 



This is a soft, rennet English cheese made from cows' milk set at 90° F. and 

 rennet added. At the end of one hour the curd is dipped into molds without 

 cutting and allowed to stand for 30 hours, when it is ready for eating. 



CAMEMBERT. 



This is a soft, rennet cheese made from cows' milk. A typical cheese is about 

 4| inches in diameter, three-quarters of an inch or 1 inch thick, and in the 

 market in this country is usually found wrapped in paper and inclosed in a 

 wooden box of the same shape. The cheese usually has a rind about one-eighth 

 of an inch in thickness, which is composed of molds and dried cheese. The 

 interior is yellowish in color and waxy, creamy, or almost fluid in consistency, 

 depending largely upon the degree of ripeness. 



Camembert cheese is said to have originated in 1791 in the locality from which 

 it derives its name in the Department of Orne, in the northwestern part of 

 France. The industry extended soon into Calvados, and these two departments 

 are still the principal seat of the industry. Cheese of the same type, however, 

 is made in other parts of France and also in other countries ; among them are 

 Compiegne, Contentin, Pavilion, Soumaintrain, and Thury-en-Valois. Very suc- 

 cessful results have been obtained at the Storrs Agricultural Experiment Station 

 in Connecticut. 



Camembert cheese is made from whole milk or from milk slightly skimmed. 

 It is not advisable to skim the milk unless it tests more than 3.5 per cent fat. 

 The temperature of setting is from 78° to 87° F., and the quantity of rennet added 



