THE MANUFACTURE OF CAMEMBERT CHEESE. 
23 
cheese, with varying degrees of moisture and ventilation. In the 
United States one large room or at least two smaller rooms are em- 
ployed in handling the cheese. In factories where refrigeration is 
not available considerable difficulty is experienced in handling the 
cheese, and it can be made in a satisfactory manner only in the fall, 
winter, and spring months. 
With the uncut-curd method used in France the conditions shown 
in Table 4 are advised by Monteran 5 for handling the curd. Where 
the cheese is ripened under these conditions several rooms are used. 
Table 4. — Physical conditions for making Camembert cheese from uncut curd 
(according to Monteran ) . 
Period. 
Tempera- 
ture. 
Humidity. 
Ventilation. 
Mold development. 
First period, 4 days 
Second period, 10 to 12 
days. 
Third period, 2 to 4 
days. 
°F. 
59 
54. 4-57. 2 
54.4 
Considerable . . 
Moderate 
Low 
Very little 
Moderate 
Very active . . . 
Starting of penicillium in an acid 
medium. 
Development of penicillium in acid 
medium. 
Termination of the penicillium; the 
acid has disappeared, the me- 
dium is alkaline, and the cheese 
becomes firm . 
After the cheese is fully cured a low temperature, of from 50° to 
52° F., is advised until the cheese is consumed. A high relative 
humidity possibly would be 88 to 92 per cent, a moderate humidity 
85 to 88 per cent, and a low humidity below 85 per cent. 
Where Camembert cheese is made under the French system it has 
a waxy texture, and the imported cheeses are most often ripened all 
the way through. The cheese usually has an excellent flavor, tex- 
ture, and surface appearance. The average domestic cheese is ripened 
possibly two to three weeks in the factory and is then boxed. When 
the rapid system is used in curing, the cheese suffers somewhat in 
texture and flavor, and usually does not have the keeping quality 
that it has when the curd is ripened more slowly and dried more 
thoroughly. 
WRAPPING AND BOXING. 
In many factories the cheese is removed from the ripening boards 
in less than two weeks and wrapped in parchment paper, or parch- 
ment paper and foil, and then placed in small, round boxes. Alumi- 
num foil has been found as satisfactory as tin foil, although some 
makers prefer to use tin foil because of its superior strength. Ordi- 
narily aluminum foil may be purchased more cheaply than tin foil. 
By placing the cheese in boxes its shape is maintained and any in- 
equalities that remain from the draining process are removed. Parch- 
ment paper, while cheaper than the foil, permits the cheese to dry out 
slightly, and if the cheese is not in good condition the paper may be 
broken and result in a very unattractive appearance. More com- 
plaints have been received where parchment paper has been used in- 
stead of foil, because the cheese is too dry and fails to ripen normally. 
One advantage in the use of parchment paper is that the extent of 
5 Marcel Monteran. Monographie et Fabrication du Fromage de Camembert. Librairie Agricole. Paris, 
1908. Page 67. 
