THE MANUFACTURE OF CAMEMBEET CHEESE. 
15 
there is not too great a development of the Camembert mold, the cane 
"bottoms may serve throughout the entire curing process. Open 
boards are used for the same purpose, and consist of the following 
material : Eleven f by 1 inch pine strips 32 inches long and two strips 
of the same material 10 inches long, the latter serving for end pieces. 
The strips are joined together and their edges serve as a base upon 
which 12 or 11 cheeses may rest. 
Cheese filler. — A multiple filler, which saves much time, is con- 
structed so that six or nine forms can be filled at the same time. 
The curd is dipped without being cut by means of a large dipper 
and poured into the filler, where it finds its way to the various forms 
through the separate compartments of the filler. (Fig. 6.) 
The filler is 15 inches square, with sides I§ inches high extending 
around the outer edge of the filler. The sections or compartments are 
5 inches square and 
have a 2-inch slope 
from the middle 
edge and a 3-inch 
slope from the cor- 
ner of the compart- 
ment. Both these 
slopes slant toward 
the middle, where a 
hole '2\ inches in di- 
ameter, with a spout 
of same diameter 
and H inches long, 
is located so the 
-curd will run into 
empty forms. On 
the underside, on 
both sides of the 
filler, are strips of 
tin 12 inches long 
and \\ inches wide 
that allow the filler 
*'to rest evenly on 
the forms, so that it 
does not slide, thus preventing any spilling of the curd. This filler 
may be made of either galvanized iron or tin and be designed to fill 
anv number of forms. 
Fwir 
Fig 
-Cane bottom for ripening cheese. 
CONSTRUCTION AND EQUIPMENT OF RIPENING ROOMS. 
It is advisable to have well-insulated curing rooms and special 
conditioning apparatus in order to regulate carefully the curing 
conditions for this cheese. In the plant at Grove City. Pa., the 
sides, top. and bottom of the curing rooms have been insulated with 
1 inches of cork laid in hot asphalt and covered with Portland-cement 
plaster. By the use of such equipment it is possible to minimize 
sudden changes of temperature and make curing conditions regular 
and uniform. In many factories the cheese is ripened in cellars 
entirely below ground. Other factories patterned after the French 
