1910.] Brie, Pont l'Eveque and other Soft Cheese. 449 



certainty for increasing their milk-flow, and the difficulty of 

 finding them has been steadily increasing for many years. 

 It may be some time before such animals will be procurable 

 at prices within the means of the ordinary farmer, but 

 already there are some local societies devoting funds for the 

 purchase of dairy bulls for the use of their members. This 

 course of action should be encouraged in every possible way, 

 for no organisation could better justify its existence than by 

 assisting the farmers in the district in adopting methods of 

 production leading to greater profits for themselves, and an 

 increased supply of an article so indispensable to the public 

 as new milk. 



BRIE, PONT L'EVEQUE AND OTHER SOFT 

 CHEESE.* 



John Benson, 

 Brie. 



The Brie cheese is a very popular variety in France. It is 

 softer and more creamy in texture than the Camembert, 

 resembling a good cream cheese, but necessarily of different 

 flavour. 



It is larger than the Camembert, but the ripening process 

 is similar, and it owes its distinctive flavour and qualities to 

 the action of moulds which grow upon its surface. In the 

 matter of curing rooms and method of manufacture, the re- 

 quirements are very similar to those of the Camembert, 

 though the temperatures at which the various rooms are kept 

 vary somewhat. 



The aim of the maker is to obtain a cheese which will ripen 

 rapidly and regularly. The first point is chiefly a matter of 

 manipulation, while the second depends upon the growth and 

 development of certain types of moulds and ferments. In 

 order that a cheese may ripen quickly, it must contain an 

 excess of moisture and be non-coherent ; to ensure this condi- 

 tion a slow coagulation of the milk is necessary, and this 

 means the employment of a very small quantity of rennet 

 and the use of sweet milk. 



* An article on Camembert Cheese, containing general directions for making 

 soft cheeses, appeared in the previous issue of this Journal, p. 371. 



