Brie and Camembert 295 
cured, is of a rather soft texture, and the whole 
mass is permeated with the molds, imparting a 
characteristic fiavor to the cheese. 
Brie.—Another soft French cheese. The milk is 
put into small, circular vessels and the rennet added. 
The curd is allowed to remain until it has become 
sufficiently firm to be removed ‘from the whey in one 
piece. It is then carefully taken up and put in 
such a position that the whey may drain from it. 
It is turned frequently and carefully until sufficient 
whey has drained away so that the cheeses will 
maintain their form. They are then lightly salted 
and put away to cure. During the curing process 
molds develop on the outside, but the fermenta- 
tions that go on upon the inside of the cheese 
result in the breaking down of the casein into a 
creamy mass of astrong, piquant flavor. The molds 
upon the outside give to the cheese a strong odor 
of decomposition. 
In very many cases, Brie eneese is put upon the 
market in a very much more immature form, so that 
it has a firm, though somewhat soft texture. If 
allowed to become fully ripe, though, it breaks down 
into a semi-liquid mass similar to Camembert. 
Camembert.—Camembert cheese is a soft cheese 
of French manufacture 3 to 4 inches in diameter 
and % to 3% inches thick. When fully ripe, the 
cheese is coated with a heavy growth of red or 
‘reddish brown mold, and the interior breaks down 
into a soft, plastic semi-liquid mass, of pungent odor 
and piquant flavor. In the manufacture of Camem- 
