THE MANUFACTURE OF CAMEMBERT CHEESE. ( 
SETTING THE MILK AND ADDING RENNET. 
In ease the curd is neither cut nor broken, it is advisable to set 
the milk in several different batches in order that the curd may not 
suffer from prolonged action of the rennet before the curd is dipped. 
In this case about 50 per cent of the milk is set at first, and then 
at later periods 30 and 20 per cent. The quantity of milk set at 
each of these periods is dependent upon the rapidity of dipping. 
Usually from half an hour to one hour is allowed to intervene be- 
tween settings. When warmed to the desired point, the milk is run 
into the setting cans or vats by gravity. Standard commercial ren- 
net is added to the milk at the rate of 3J to 4 ounces per 1,000 
pounds, or about 10 to 12 cubic centimeters per 100 pounds. As 
the rennet sometimes varies in strength it is advisable to test its 
strength from time to time. 
CURDLING PERIOD. 
The curd is ready to dip in from one to two hours. When a film 
of water collects upon the surface of the curd it is said to " sweat,'' 
a condition which indicates that the curd is fit to dip. Some latitude 
may be allowed as to the time of dipping without serious result. 
At this period the curd is smooth and shows no broken surface, and 
is but slightly drawn away from the setting cans. Often the setting 
period is prolonged from two to three hours, or even longer in 
the French process. The prevailing practice in this country is to 
use a much shorter period; from one to one and one-half hours is 
the usual limit. If large quantities of milk are handled it is ad- 
visable to reduce the rennet in some of the cases or vats, for fear 
the curd may become too hard and tough before dipping. 
ARRANGEMENT OF HOOPS AND MATS. 
During the curdling period the hoops, boards, and mats are placed 
on the drain table. Drain boards for this purpose are of different 
sizes; some are 15 inches square, while others are rectangular in 
shape, 10 inches wide and 32 inches long. It is sufficient to wash 
) the forms and mats daily unless there is trouble with foreign molds ; 
in that case the equipment may be placed in a vat and boiled for 
half an hour. Mats should be quickly dried when not in use ; other- 
wise foreign molds are more likely to develop on them and cause 
trouble when they are again used. At the beginning of each season 
all boards, mats, and forms should be carefully washed and heated 
in boiling water, for at this period there is most trouble with molds. 
After this treatment it is advisable to immerse the boards and forms 
in hot paraffin, which aids in preventing the curd from sticking to 
the sides. Unless the curd is broken or cut, the sticking is quite 
pronounced. Reparaffming is necessary whenever this film wears 
off. As soon as the cheese is removed the forms are brushed with 
warm water, rinsed, and quickly dried. 
When used for the first few times the mats should be soaked in 
hot water; otherwise cheese is often broken by sticking to them. 
Where the boards and mats are 10 by 32 inches, 12 forms are placed 
on each board. Some makers use only one form, while others use 
a half form in addition to the regular form, which fits or slips over 
