376 Camembert and Other Soft Cheeses, [august, 



of the cheese, and any of the creamy substance appearing on 

 the surface of the cheese will fail to mould satisfactorily. 



To introduce the proper moulds and ferments into the 

 cheeses, and into the dairy where soft cheeses have not pre- 

 viously been made, it is advisable to inoculate the milk with 

 what is termed a "starter," which is introduced before 

 renneting.* 



The curd when ready is ladled out into forms or hoops of 

 metal 4 J ins. in diameter and 4J ins. high. These hoops rest 

 upon straw mats placed on an inclined and grooved draining- 

 table, made in such a form that the whey readily drains 

 away. 



The ladle used should have a sharp cutting edge and go 

 easily into the hoops. Before ladling out the curd it is 

 well to pour a little warm water into each hoop, as this pro- 

 duces a better face upon the cheeses. The cheeses are then 

 left overnight, twenty-four of the half-cheeses having been 

 made from 5J gallons of milk used. By morning they will 

 have drained to about two-thirds of their original dimensions. 

 In the morning a similar quantity of milk is taken and 

 treated as described, but before ladling out the morning's 

 curd the surface of the first portion of the cheese should be 

 carefully broken up with a wooden spatula to admit of the two 

 curds joining properly ; unless this be done, the cheese is 

 liable to break in half. In ladling out the morning's or 

 second half of the curd, it is important that the last slices 

 be placed upon the surface of the cheese in an unbroken 

 condition ; to ensure this a little curd with which to finish 

 the cheeses should at the outset be placed on one side. 



The cheeses are now left to drain in a temperature of not 

 less than 65 0 F., and wlien the two curds are approximately 

 thirty-six and twenty-four hours old they should be more 



* This culture of the desired ferments, etc., is made as follows: — Take a small 

 portion of curd, say ^ oz. , from just below the crust of a really good half-ripe Camembert. 

 Macerate this piece of curd and add it to half a pint of distilled water or sweet whey 

 at a temperature of about 8o° F. Stir occasionally until the curd has thoroughly 

 dissolved and then strain into the milk from which the cheese will be made. Stir the 

 milk for a while so that the ferments get properly distributed before the addition 

 of rennet. This inoculation of the milk should be repeated for a few days or until 

 the cheese rooms and utensils get thoroughly permeated with the ripening ferments. 

 Afterwards if conditions are favourable the mould will make its appearance upon 

 the cheeses naturally. 



