D'Isigny and Pont L’ Evéque 297 
low temperature—55° to 60°—for the remainder of the 
ripening process, which requires from four to six weeks. 
D'Isigny.— D’Isigny cheese is similar to Camem- 
bert and Brie, and intermediate in size between 
them; in fact, D’Isigny so closely resembles Brie 
that they are often indistinguishable, and, as a 
matter of fact, D’Isigny is little more than a trade 
name for a smaller form of Brie. 
Pont L’ Evéque.—Pont L’Evéque is a soft French 
cheese of rather firmer consistency than Camembert. 
The milk is set at the usual temperature, and when 
the curd is firm enough to handle, it is gently cut 
into rather large cubes, which are carefully placed 
upon a straw mat. As the whey begins to separate 
and run off and the curd becomes firmer, the ends of 
the mat are brought together in such a way that a 
slight pressure is brought upon the curd. This is 
continued until the curd is firm enough so that it 
can he placed in tin molds like e ge 
that shown in the cut, Fig. 54. Yu (Fy / 
The molds are filled and placed — - 
upon a straw mat. The molds 
are turned once or twice a day 
until the cheese is firm enough 
so that the mold may be re- 
moved. Mold begins to appear 
upon the cheese, which is kept Fae non came 
at a temperature a little above : 
60°. When the cheeses are well molded they are 
removed to a damp room of a temperature from 
55° to 58°. When the curing process is com- 
