296 Milk and Its Products 
bert cheese the rennet is added at a rather low tem- 
perature and in small quantity, so that eight to ten 
hours are required before the curd is firm enough 
for the further treatment. In some cases a culture 
of the mold from an old cheese is added to the milk 
before the rennet, in order to facilitate the growth 
of the mold during the ripening process. When the 
milk is coagulated into rather a firm curd, 
the curd and whey is ladled into the mold 
shown in the cut, Fig. 538, which is placed 
upon a straw mat arranged on a table so 
that the whey may drain off. In 
ladling the curd into the mold 
care is taken that each ladleful 
is deposited with as little break- 
age of the curd as possible, and 
particularly that the 
mold, when full, is 
covered at the top 
with but a single slice == 
of the curd. The curds Fig. 53. Ladle and mold for Camembert 
iH cheese. 
are allowed to remain 
in the molds until enongh whey has escaped so that 
the cheeses may be turned without breaking the curd. 
They are then carefully turned and put upon fresh 
mats, at intervals of twelve hours, when in the 
course of three or four days the cheese will be 
sufficiently firm so that the molds may be removed. 
After the molds are removed, turning is continued 
until the mold begins to appear on the surface. 
The cheeses are then put in a damp curing-room, at a 
