VARIETIES OF CHEESE: DESCRIPTIONS AND ANALYSES. 11 



for this purpose is sufficient to get the desired degree of firmness in from two to 

 five hours. The curd is then transferred, usually with as little breaking up as 

 possible, to perforated tin forms or hoops about 4J inches in diameter and the 

 same in height. These rest upon rush mats, which permit free drainage. The 

 filling of the forms may be done at two or three times, separated by short 

 intervals allowed for the curd to settle. Each form holds the equivalent in curd 

 of about 2 quarts of milk. After draining for about 18 hours, preferably in a 

 room having a uniform temperature of 65° or 70° F., the cheese is turned. This 

 is repeated frequently for about two days, when it is removed from the forms 

 and salted on the outside. After 24 hours the cheese is carried to the curing 

 rooms, which are maintained at temperatures of from 53° to 59° F. and with 

 a high relative humidity. Curing the cheese is the most difficult part of the 

 manufacturing process, for not only must there be a uniform and progressive 

 development of the ripening agents, but the curd must be gradually desiccated 

 at the same time. Proper conditions of humidity and temperature must be 

 maintained and subject to regulation in order to favor the development of the 

 needful mold, Penicillium camemherti, the bacteria, and yeasts. While the 

 growth of the mold is necessary in order to bring about a gradual 'breaking 

 down of the casein, this growth should not be too vigorous and luxuriant; 

 otherwise the product will be rendered unfit for commercial purposes. Follow- 

 ing the growth of the mold, other organisms develop, giving the resultant 

 cheese a reddish appearance instead of a white and blue, as is the case in the 

 initial mold fermentation. From 15 to 20 days are required to bring about the 

 proper balance between the various forms of life. At the end of that time the 

 cheese is allowed to complete its ripening at the lower limits of the indicated 

 temperatures and with a minimum of ventilation. From four to six weeks are 

 normally required before this variety of cheese is in fit condition for the market. 



CANQUILLOTE. 



This is a skim-milk cheese made in the eastern part of France. It is also 

 known locally as Fromag£re and Tempete. The milk is allowed to coagulate 

 spontaneously, after which it is heated gently and the whey drawn off. The 

 curd is pressed in order to remove as much of the whey as possible, crumbled 

 fine, and fermented at a temperature of about 70° F. for two or three days, dur- 

 ing which time it is stirred frequently. When the cheese has acquired its 

 characteristic taste it is melted with the addition of water, salt, eggs, and 

 butter and put into molds of various kinds. 



CANTAL. 



This is a hard, rennet cheese made from cows' milk more or less skimmed. 

 Its manufacture is extensive in the Department of Cantal, France. It is also 

 known as Auvergne or Auvergne Bleu on account of its being manufactured in 

 the region of the Auvergne Mountains. Locally the cheese is commonly known 

 as Fourme. The cheese is doubtless a very old variety, and the method of 

 manufacture has remained quite primitive. The milk, usually fresh but some- 

 times several hours old, is set with rennet at a temperature of about 85° F., the 

 time allowed for coagulation being about 30 minutes. The curd is then cut very 

 fine and the whey dipped off. The curd is subjected to pressure in order to 

 remove as much of the whey as possible, and is allowed to ferment for 24 hours, 

 which process is considered very important. The curd is then broken up by 

 hand or by machinery and salted at the rate of 2.5 or 3 per cent. When 

 thoroughly kneaded it is put into hoops about 14 inches in diameter. Pressure 



