ForEIGN AND DomMESTIC CHEESE OF MINOR ImMPoRTANCE. 191 
stirred thoroughly the curd is dipped into galvanized-iron forms 
or hoops, 4 inches in diameter and 5 inches in height and open 
at both ends. They rest upon a mat made of fine bamboo strips. 
The cheeses are allowed to drain naturally for four to five hours, 
when they are inoculated with cultures of camembert molds and 
turned. The next morning they are removed from the forms 
and salted by rubbing salt on the surface. When the curd is 
not cut, as is the custom in France, a higher acidity of the milk 
is necessary (0.40 to 0.45 per cent), and a longer period is 
allowed for draining. The next day after salting the cheeses 
are transferred to the first ripening room, which must be nearly 
saturated with moisture and kept at a temperature of 60 to 62° 
F. When placed on boards the cheeses are turned daily. Dur- 
ing the second week they are wrapped in tin foil or parchment 
paper and usually put into small round wooden boxes, after 
which they are transferred to the second curing room, which is 
kept ata temperature of 56 to 60° and may have a lower per- 
centage of moisture than the first room. Here the cheese re- 
main for one to two weeks longer when they are ready for the 
market. 
Twelve to fifteen lbs. of Camembert cheese (or 20 to 30 
cheeses) will be obtained from 100 lbs. of whole milk.* 
370. Canned Cheese. 
This cheese is sold under various names, Pot or Canned 
Cheese, Club House, Canadian Club, ete. It is easily prepared on 
a small scale from good well-cured Cheddar cheese. The rind 
is pared off, and the cheese cut into small pieces and run 
through a meat-grinding machine. One ounce of good melted 
butter per pound of cheese is then added and worked into the 
cheese till it is perfectly homogenous. It is filled into small 
jars or jelly glasses, the inside of which is coated with a layer 
of melted butter, filling the jars nearly level and covering the 
cheese with a thin layer of melted butter. The jars are covered 
with parchment paper or tin foil and are kept in a cool place 
until sold or wanted for use. Any housekeeper can easily put up 
cheese in this way, and small dairy farms can supply the local 
market with such cheese to advantage. Cheese thus canned does 
*Circ. 111, Ill. Experiment Station. 
