CHAPTER XXI. 
FOREIGN AND DOMESTIC CHEESE OF MINOR 
IMPORTANCE. 
In this chapter brief information will be given as to the 
manufacture of a number of foreign and domestic cheeses that 
are now made to a limited extent in this country. Investiga- 
tions with regard to the possibility of manufacturing other kinds 
of foreign cheeses than those given below are being conducted 
at the present time, and it is likely that the manufacture of 
other styles than those here considered will soon be found prac- 
ticable and prove a commercial success under our American 
conditions, if rightly managed. 
369. Camembert Cheese. 
Camembert cheese is a soft French cheese which is manu- 
factured on an extensive scale in Northwestern France, and im- 
ported to this country in large quantities every year. The sub- 
ject of the manufacture of this cheese in the United States has 
been studied by Storrs (Conn.) Experiment Station, in coopera- 
tion with the U. S. Dept. of Agriculture, and very promising 
results have been obtained. The method of manufacture is de- 
scribed as follows by the Station mentioned :* 
The fresh whole milk is warmed to 85° F., and a starter, 
preferably a pure culture of lactic-acid bacteria, is added. A 
rather high degree of acidity (0.30 to 0.35 per cent) is allowed 
to develop, and sufficient rennet (about 8 to 10 ce. per 100 
pounds of milk having an acidity of 0.3 per cent) is then added 
to the milk at the temperature mentioned to secure the desired 
texture of the curd in one and one-half to two hours. The curd 
is cut, stirred gently, and allowed to stand for about fifteen 
minutes, when the bulk of the whey is removed. After being 
* Bull. 35, 46, and 58; Bur. An. Industry Bull. 71, 98; Farmers’ Bull. 
296 and 384. 
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