FANCY CHEESES 389 



rough calculation will show that a total curing space of 14 by 

 14 by 8 feet would be large enough to accommodate all the 

 cheeses. The arrangement of shelving is a matter of economical 

 utilization of all the available space. Aisles between the shelves 

 should be at least 3 feet wide to give sufficient room to do the 

 necessary work. It probably would require a maker and one 

 helper to run such a factory. 



brie cheese (Doane & Lawson) 



This is a soft rennet cheese made from cow's milk. The cheese 

 varies in size and also in quality, depending on whether whole or 

 partly skimmed milk is used. The method of manufacture 

 closely resembles that of Camembert. 



This cheese has been made in France for several centuries. 

 Mention was made of it as early as 1407. It is made throughout 

 France, but more extensively in the Department of Seine et 

 Marne, in which it doubtless originated. This department 

 contains Meaux, Coulommiers, and Melun, places noted for 

 their manufacture of Brie cheese, though often under local 

 names. More or less successful imitations of this cheese are 

 made in other countries. It was estimated that 7,000,000 lb. 

 of Brie cheese was sold in Paris during 1900. The export trade 

 is also very important. 



The milk used is usually perfectly fresh. It is not uncom- 

 mon, however, to mix the evening's milk, when kept cool over 

 night, with the morning's milk. Some artificial coloring matter 

 is added to the milk, which is then set with rennet at a tempera- 

 ture of 80° to 85° F. After standing undisturbed for about 

 two hours, the curd is dipped into forms or hoops, of which there 

 are three sizes in common use. The largest size is about 15 

 inches in diameter, the medium size about 12 inches in diameter, 

 and the smallest size about 6 inches in diameter. These vary 

 in height from 2 to 3 inches. After drainage for twenty-four 



