44 BULLETIN 608, U. S. DEPARTMENT OF AGRICULTURE. 
PONT L'EVEQUE. 
This is a soft, rennet cheese made from cows' milk. Three grades are recog- 
nized, depending upon the quality of the milk used. A Pont l'Eveque cheese 
is about 4| inches square and 1| inches thick. 
This cheese was made in the thirteenth century in the valley of Auge, from 
which it derived its earlier name, Augelot, and by corruption Angelot. The 
principal seat of the industry at the present time is Pont l'Eveque and vicinity, 
in the Department of Calvados, France. The manufacture of this cheese is of 
considerable importance in the region named. The milk used may be either 
whole milk with or without the addition of cream, a mixture of whole and 
skimmed milk, or milk entirely skimmed. 
Coloring matter and warm or hot water are usually added to the milk before 
setting with rennet, which is done at a temperature of about 95° F. After 
standing for from 15 to 30 minutes the curd is cut, removed to a draining board 
for a few minutes, and then put into square forms or hoops. The cheese is 
turned very frequently during the first half hour and five or six times more 
during the remainder of the first day. It is salted the second or third day 
and transferred to a well-ventilated room for several days. When sufficiently 
dried it is taken to the curing cellar. During drying and ripening the cheeses 
are turned every day and while in the cellar are washed frequently with salt 
water. Ripening requires usually from 3 to 6 weeks. 
PORT DU SALUT. 
This is a rennet cheese made from cows' milk. In many respects it is inter- 
mediate between the soft and hard varieties. The rind is firm and resistant 
but the interior is soft and homogeneous, though it does not become semiliquid 
like the interior of Brie cheese. This variety of cheese originated about 1865 
in the Trappist Abbey, Port du Salut, about 6 miles from Laval, in the Depart- 
ment of Mayenne, France. While to some extent the process is kept a secret 
by the Trappists, very successful imitations are made outside the monasteries 
in that region. 
The milk, either whole or partly skimmed and preferably slightly acid, is 
heated to 90° or 95° F. and sufficient rennet added in order to obtain the de- 
sired firmness of the curd in about 30 minutes. Coloring matter is usually 
added to the milk. The curd is cut very fine and in a manner similar to that 
followed in making Emmental cheese. This requires about 20 minutes, after 
which part of the whey may be removed. The curd is then stirred and may be 
heated or cooked to a moderate degree. The final temperature reached in cook- 
ing varies from 100° to 105° F., depending upon the acidity of the milk. The 
time required in stirring and heating is about 20 minutes.. The curd is then 
allowed to settle and the whey removed. After being stirred vigorously for 
from 2 to 4 minutes, the curd is put into molds which are of two sizes, the 
smaller about 7 inches in diameter and the larger about 10 inches. A disk is 
placed on the cheese and pressure applied by means of presses for from 10 to 12 
hours, the cheese being turned and the cloths frequently changed during that 
time. The next day the hoops are removed' and the cheese salted. After drying 
for about 24 hours it is transferred to the ripening cellar, where it remains from 
5 to 6 weeks. In this place a temperature of about 55° F. and a relative 
humidity of 85° or 90° F. is preferred. During ripening the cheeses are turned 
very frequently and washed with salt water, the frequency depending some- 
what upon the rapidity with which molds develop. The cheese is often sold 
before the ripening process is entirely complete. 
