28 BULLETIN 1171, U. S. DEPARTMENT OF AGRICULTURE. 
SUMMARY. 
In making Camembert cheese, fresh, clean milk is standardized to 
8.5 or 3.6 per cent fat. 
From 1 to 2 per cent of a freshly made and vigorous starter is 
added, and the milk is allowed to ripen until it has an acidity of 
0.20 to 0.23 per cent calculated as lactic acid. 
The milk is then warmed to a temperature of 84 to 86° F.. and 
rennet is added at the rate of 3 or 4 ounces per 1,000 pounds of milk 
(10 to 12 cubic centimeters per 100 pounds of milk). 
The milk is allowed to stand and curdle for 1 to 1§ hours or longer, 
and the curd is then dipped into the forms by means of a long- 
handled dipper or special scoop. If the curd is cut prior to dipping, 
^each form filled with cheese may be turned four or five hours later. 
If the curd is uncut a longer period is required. 
Each hoop is then filled with approximately 2 quarts of the curd, 
which is allowed to drain at a temperature of 65° F. and a relative 
humidity of 85 to 90 per cent. 
The day after making, the cheese is salted and taken to the curing 
rooms. 
The cheese is inoculated with the mold culture either by mixing 
the culture with salt or by spraying it on the cheese just before tak- 
ing to the curing room. 
The cheese is ripened at a temperature of 52 to 58° F. and with a 
relative humidity of 85 to 90 per cent, depending somewhat upon the 
rate of ventilation in the curing room. 
The cheese is ready to wrap when the mold is well established and 
the cheese contains from 50 to 54 per cent moisture. This requires 
from two to three weeks, depending upon the curing conditions and 
methods employed in manufacturing. 
Each cheese is wrapped in tin foil or aluminum foil, to which 
parchment paper is attached, or in parchment paper alone, placed in 
flat half-pound boxes, and packed in crates of 5 dozen each. 
There should be a yield of about 220 cheeses per 1,000 pounds of 
milk standardized to 3.5 or 3.6 per cent fat. 
Not considering losses in handling, it is estimated that it costs 
18.41 cents to manufacture each cheese on a commercial scale, allow- 
ing 10.23 cents per cheese for cost of milk and 1.97 cents for labor. 
The wholesale price of Camembert cheese is from $3.25 to $3.50 a 
dozen. Each cheese retails at from 35 to 50 cents. 
Camembert cheese is made mostly in the fall, winter, and spring 
months. The greatest demand for the cheese is in January and 
Eebruary. 
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OF THIS PUBLICATION MAY BE PROCURED FROM 
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PURCHASER AGREES NOT TO RESELL OR DISTRIBUTE THIS 
COPY FOR PROFIT.— PUB. RES. 57, APPROVED MAY 11, 1922 
