THE MANUFACTURE OF CAMEMBERT CHEESE. 9 
Two persons should empty a 200-pound can in 15 or 20 minutes. 
When the cans are emptied slowly there is always a tendency for the 
curd to be tough and broken before all the curd has been removed. 
The can containing the curd is mounted on a truck which may be 
wheeled from point to point without difficulty. The top of the can 
should be on a level with the top of the forms. Usually two dipper- 
fuls of the curd are put into each form until all are filled, and then 
this process is repeated until all forms are filled. When this method 
is followed it takes only about two-thirds of the curd to fill the 
forms; the remainder is put into the forms as the first curd settles. 
Three or four fillings are necessary. After a little practice a person 
is able to estimate the time at which the curd is available for dipping 
and to regulate the time of setting accordingly. 
A description of the multiple filler (Fig. 2) is given on page 15 
and further illustrated in Figure 6. 
Fig. 2. — Filling the hoops, uskig a multiple filler, by means of which six forms are filled 
at the same time. (See Fig. 6.) 
It is essential that each cheese receive the same amount of curd; 
otherwise some will be too large and others too small. When too 
small the cheese dries out quickly, ripens abnormally, and does not 
fit snugly in the wooden shipping box. 
DRAINING. 
The drainage should be conducted at a uniform temperature of 
from 65° to 70° F., with the air somewhat moist. The cheese itself 
aids materially in maintaining this condition of humidity. A rapid 
development of acidity causes the curd to settle in the forms quickly. 
By pushing the curd down along the sides of the forms the last- 
thing before leaving at night no great difficulty is experienced with 
the curd adhering to the sides. When the curd is made on a large 
enough scale to justify turning the cheese at night, this trouble is 
largely obviated. If the curd is dipped in the morning, the higher 
forms may be removed by night and the cheese turned. When this 
procedure is followed the high forms are removed for washing, then 
48434°— 23 2 
