1910.] Brie, Pont l'Eveque and other Soft Cheese. 453 



cheese. It will be observed that the proportion of rennet 

 used is comparatively large, and this is necessary if the 

 cheeses are to ripen properly, for, as already stated, the 

 ripening is almost entirely due to the enzymes contained in 

 the rennet. 



After the addition of rennet the milk is stirred carefully at 

 intervals for four or five minutes, and then covered up and 

 kept as warm as possible. In from thirty to forty minutes 

 coagulation will be firm and complete. At this stage the curd 

 is cut vertically with a long knife into one-inch square sec- 

 tions, which are then cut diagonally across. This cutting 

 is done to ensure rapid drainage of the whey from the curd, 

 and should be carefully and thoroughly performed. A sharp- 

 edged skimming dish or flat scoop is now inserted about 

 three-fourths of an inch deep, thus cutting the curd hori- 

 zontally, and the curd is ladled out into warm straining cloths 

 thrown over wooden forms resting on a draining-table. This 

 operation should be done quickly and carefully, as it is neces- 

 sary to keep up the temperature. When all the curd has 

 been ladled out, the corners of the cloth should be brought 

 together but not tied. The curd will drain more quickly if 

 spread out in a thin layer, and the temperature can be kept 

 up by the use of warm dry cloths spread over the surface. 

 The cloths should be opened out and the curd moved at in- 

 tervals, drainage being assisted in every way without injuring 

 the quality of the curd. 



If the curd has been properly handled, drainage should 

 be complete in about thirty minutes, and the curd should 

 then weigh about one-third of the original volume of milk. 

 At this stage the curd is partly broken up with the fingers 

 and carefully placed in the little hoops or forms which rest 

 in pairs upon straw mats spread over boards. The curd is 

 taken in the fingers and pressed closely and firmly against 

 the sides and bottom of the hoops so as to secure a smooth 

 surface, and great care is necessary to finish the cheeses so 

 that they present a close unbroken exterior. So soon as the 

 moulds are filled they are turned in pairs upon other dry 

 straw mats and boards, and this turning is repeated six or 

 eight times during the first hour. The object of the cheese- 

 maker should be to secure a close tight surface, as unless 



