THE MANUFACTURE OF CAMEMBERT CHEESE. 
27 
ported cheese for five years before the war was 12.8 cents per cheese. 
This price, plus the freight and duty charges, would make the cost 
about 15 J cents f. o. b. New York. 
Losses occur frequently in the manufacture and marketing of 
Camembert cheese. Under the best of conditions losses may occur 
through overripeness, mold contamination, or injury in transit. 
With proper curing conditions and adequate marketing facilities 
these losses should be reduced to less than 3 per cent. The fact 
that the cheese is ex- 
tremely perishable is 
partially offset by 
the shortness of in- 
vestment period, for 
the cheese is seldom 
held at the factory 
for even so long as a 
month before ship- 
ment. 
MAKING CAMEMBERT 
ON THE FARM. 
Little if any Ca- 
membert cheese is 
made on farms, yet 
this is a common 
practice in France. 
Probably there are 
many who. if they 
would take the neces- 
sary pains and care, 
could develop a fairly 
satisfactory product 
on the average farm 
without a great ex- 
penditure in the way 
of equipment. The 
possibility exists of 
making cheese suit- 
able not only for 
home consumption but for local trade as well. Where the cheese is 
made for local trade it is advisable to use the cut or broken-curd 
process, and to pack in the regular boxes and foil, and in general 
to handle the cheese in the same manner that it is handled in the 
factory. It is believed that a cellar, refrigerating box, or milk 
house could be utilized for making this cheese. When it is made 
in a small way there is, of course, more difficulty with foreign 
molds, also more difficulty in developing red. slime, and the mold 
is more likely to be too thick; nevertheless it is believed that a 
cheese can be developed with as good flavor and texture as that made 
in factories. It must be remembered that many people are not 
familiar with this kind of cheese, and where it is made to sell, a local 
trade can be built up only gradually. 
2o,ooa 
/d, ooo 
/6,ooo 
/4;0OO 
/2.O00 
/o,ooo 
S,ooo 
6, OOO 
4,000 
2,000 
//OK #£C. JAN. ££B. AfAK JPrf/L 
Fig. 9. — Typical seasonal production of Camembert cheese 
at the Grove City (Pa.) creamery (1920-1921). 
A 
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