526 Report on the Exhibition of Implements at Norwich. 
which I believe to be capable of further extension in the future, 
namely, the making of French soft cheeses for immediate or 
early consumption. The Secretary is to be congratulated on 
having obtained the services of M. Baquet and of his 
nephew, M. Paul Mispolet, whose success in making a really 
palatable cheese under such trying conditions of shaken milk, 
changeable temperature, and penetrating dust, is worthy of all 
praise. The system adopted in the Working Dairy for producing 
the soft cheeses called Neufchatel, or Swiss double creme, was 
thus described in a fly-sheet issued to the public. 
Half a gallon of cream mixed with an equal quantity of milk at the 
temperature of the air is set with only one drop of Hansen's rennet, diluted 
with ten drops of water, or in the proportion of one drop of rennet to 10,000 
drops of the milk and cream. The object of the maker is to obtain a rich 
and smooth curd ; he must not, therefore, use more rennet than is absolutely 
necessary to convert the milk and cream very slowly into cm'd. 
The quantity of the rennet required will vary with its strength, with the 
season, with the temperature, and with the age and condition of the mUk. 
Warm, poor, or stale milk wUl require less rennet ; cold milk, or milk enriched 
with cream, requires more. The exact quantity required under varying 
circumstances can only be ascertained by experience. 
The curd is formed in twenty-four hours ; it is then put in a cloth in a light 
wooden square frame to drain for twelve hours, and gently stirred two or three 
times, when the cloth is chantjed, and the curd pressed for about twelve hours. 
"When the whey has been pressed out, the curd is worked smooth in the cloth 
with a flat trowel, and put into moulds lined with paper, when it can be 
turned out at once, and disposed of as soon as the cheese is sufBciently firm to 
bear packing. 
It will be observed that the principles of manufacture of these and other 
soft cheeses is directly opposed to that which regulates the making of English 
hard cheeses, such as Cheddar, Cheshire, Derbyshire, Gloucestershire, &c., as 
follows 
(1) The quantity of rennet applied is very small indeed. 
(2) The temperature is not raised. 
(3) The curd is therefore a long time in coagulating. 
(4) The curd is neither cooked nor cut. 
(5) The ciurd is carefully and gently lifted from one draining cloth to 
another. 
The moulds measure 2^ inches deep by 1| inches in diameter, 
and a gallon of milk and cream will make about 20 cheeses. 
Mons. Baquet informed me that similar cheeses sold by the 
Maison Gervais in Paris, secured a ready market on account of 
their quality, while the makers of inferior cheeses of the same 
description had great difficulty in disposing of their produce. 
At the present time considerable quantities of fresh and of 
ripened soft cheeses are imported into England, and now that 
butter and milk have both fallen in price, farmers might with 
advantage undertake the manufacture of these cheeses, which, 
with the necessary care and attention, can be produced in 
England as well, or perhaps better, than elsewhere. This year 
