VARIETIES OF CHEESE: DESCRIPTIONS AND ANALYSES. 11 
for this purpose is sufficient to get the desired degree of firmness in from two to 
five hours. The curd is then transferred, usually with as little breaking up as 
possible, to perforated tin forms or hoops about 4J inches in diameter and the 
same in height. These rest upon rush mats, which permit free drainage. The 
filling of the forms may be done at two or three times, separated by short 
intervals allowed for the curd to settle. Each form holds the equivalent in curd 
of about 2 quarts of milk. After draining for about 18 hours, preferably in a 
room having a uniform temperature of 65° or 70° F., the cheese is turned. This 
is repeated frequently for about two days, when it is removed from the forms 
and salted on the outside. After 24 hours the cheese is carried to the curing 
rooms, which are maintained at temperatures of from 53° to 59° F. and with 
a high relative humidity. Curing the cheese is the most difficult part of the 
manufacturing process, for not only must there be a uniform and progressive 
development of the ripening agents, but the curd must be gradually desiccated 
at the same time. Proper conditions of humidity and temperature must be 
maintained and subject to regulation in order to favor the development of the 
needful mold, Penicillium camemberti, the bacteria, and yeasts. While the 
growth of the mold is necessary in order to bring about a gradual breaking 
down of the casein, this growth should not be too vigorous and luxuriant; 
otherwise the product will be rendered unfit for commercial purposes. Follow- 
ing the growth of the mold, other organisms develop, giving the resultant 
cheese a reddish appearance instead of a white and blue, as is the case in the 
initial mold fermentation. From, 15 to 20 days are required to bring about the 
proper balance between the various forms of life. At the end of that time the 
cheese is allowed to complete its ripening at the lower limits of the indicated 
temperatures and with a minimum of ventilation. From four to six weeks are 
normally required before this variety of cheese is in fit condition for the market. 
CANQUILLOTE. 
This is a skim-milk cheese made in the eastern part of France. It is also 
known locally as Fromagere and Tempete. The milk is allowed to coagulate 
spontaneously, after which it is heated gently and the whey drawn off. The 
curd is pressed in order to remove as much of the whey as possible, crumbled 
fine, and fermented at a temperature of about 70° F. for two or three days, dur- 
ing which time it is stirred frequently. When the cheese has acquired its 
characteristic taste it is melted with the addition of water, salt, eggs, and 
butter and put into molds of various kinds. 
CANTAL. 
This is a hard, rennet cheese made from cows' milk more or less skimmed. 
Its manufacture is extensive in the Department of Cantal, France. It is also 
known as Auvergne or Auvergne Bleu on account of its being manufactured in 
the region of the Auvergne Mountains. Locally the cheese is commonly known 
as Fourme. The cheese is doubtless a very old variety, and the method of 
manufacture has remained quite primitive. The milk, usually fresh but some- 
times several hours old, is set with rennet at a temperature of about 85° F., the 
time allowed for coagulation being about 30 minutes. The curd is then cut very 
fine and the whey dipped off. The curd is subjected to pressure in order to 
remove as much of the whey as possible, and is allowed to ferment for 24 hours, 
which process is considered very important. The curd is then broken up by 
hand or by machinery and salted at the rate of 2.5 or 3 per cent. When 
thoroughly kneaded it is put into hoops about 14 inches in diameter. Pressure 
