Roquefort and Brie. 208 
whey has drained away so that the cheeses will 
maintain their form. They are then hghtly 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 re- 
sult in the breaking down of the casein into a 
creamy mass of a strong, piquant flavor. The molds 
upon the outside give to the cheese a strong odor 
of decomposition. 
Camembert.—This is still another French cheese, 
very closely resembling the Brie, and differing from 
it only in details of manufacture. 
Gorgonzola.—An Italian cheese, somewhat resem- 
bling Roquefort. 
Parmesan.— A very hard Italian cheese, made 
from milk with very little fat, and from which a 
large part of the water has heen expelled. In curing 
it takes on a rather sharp flavor, and naturally it 
ean be kept in almost any climate for almost any 
length of time. It is so hard that it is ordinarily 
grated before being used, and is almost wholly 
used to add piquaney to soups, sauces, and the 
like. 
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