THE MANUFACTURE OF CAMEMBEET CHEESE. 
13 
SPECIAL EQUIPMENT FOR THE u MAKE " ROOM. 
Aside from the general equipment for the factory, special equip- 
ment is needed for making Camembert cheese, as follows : 
Tables: — Table space enough should be available to accommodate 
the cheese from each day's make. Such tables are usually made of 
wood, but stone is better, although much more expensive. Each 
table should be at least BJ feet wide. If made of wood the edges 
should be raised slightly to retain the whey escaping from the cheese ; 
with stone a gutter around the edge conveys the whey to a desired 
point. The whey is then collected in a vat. where later it may be 
separated and disposed of to the best advantage. 
Aisles. — The space between two drain tables should be wide enough 
to permit the passage of a truck with ease. Ordinarily the aisles are 
at least 12 inches wide. 
Dippers. — Dippers should be provided with a bowl which easily 
slips into the forms. They may be made by a tinsmith. The bowl 
should always be more flat than round. Large dippers or scoops are 
used when the curd is cut or broken. 
Curdling cans or vats. — Curdling cans, holding about 200 pounds 
of milk, are used in many American and most French factories. 
These cans are about 22 inches wide at the top, 12 inches wide at the 
bottom, and 26 inches high. Cans of this size are desirable in order 
that each batch of milk may be handled rapidly. The shape of the 
cans favors dipping without breaking the curd, as the bulk of the 
milk is nearer to the forms. Curdling cans may be made of 6X tin, 
Fig. 4. — Truck for transferring cheese from one room to another. 
with steel hoops at the bottom, riveted, tip wired, provided with 
handles, and with vertical seams at the bottom soldered. 
Small, round-bottom vats, holding approximately 2,000 pounds of 
milk, are used sometimes as setting vats. 
