VARIETIES OF CHEESE: DESCRIPTIONS AND ANALYSES 9 
CAMBRIDGE 
This is a soft, rennet English cheese made from cows’ mill: sect at 90° I’. and 
rennet added. ’At the end of one hour the curd is dipped into molds without 
cutting and allowed to stand for 30 hours, when it is ready for eating. 
CAMEMBERI 
This is a soft, rennet cheese made from cows’ milk. A typical cheese is about 
41% inches in diameter, three-quarters of an inch or 1 inch thick, and in the 
market in this country is usually found wrapped in paper and inclosed in a 
wooden box of the same shape. The cheese usually has a rind about one-cighth 
of an inch in thickness, which is composed of molds and dried cheese. The 
interior is yellowish in color and waxy, creamy, or almost fluid in consistency, 
depending largely upon the degree of ripeness. 
Camembert cheese is said to have originated in 1791 in the loceatey from which 
it derives its name in the Department of Orne, in the northwestern part of 
France. The industry extended soon into Calvados, and these two departments 
are still the principal seat of the industry. Cheese of the same type, however, 
is made in other parts of France and also in other countries; among them are 
Compiégne, Contentin, Pavillon, Soumaintrain, and Thury-en-Valois. Very suc- 
cessful results have been obtained at the Storrs Agricultural Experiment Station 
in Connecticut. 
Camembert cheese is made from whole milk or from milk slightly skimmed. 
It is not advisable to skim the milk unless it tests more than 3.5 per cent butterfat. 
The temperature of setting is from 78° to 87° F., and the quantity of rennet added 
for this purpose is sufficient to get the desired degree of firmness in from two to 
five hours. The curd is then transferred, usually with as little breaking up as 
possible, to perforated tin forms or hoops about 414 inches in diameter and the 
same in height. These rest upon rush mats, which persgit free drainage. The 
filling of the forms may be done at two or three different times, short intervals 
being necessary for the curd to settle. Each form holds the equivalent in curd 
of about 2 quarts of milk. After draining for about 18 hours, preferably in a 
room having a uniform temperature of 65° or 70° F., the cheese is turned. This 
is repeated frequently for about two days, when it is removed from the forms 
and salted on the outside. After 24 hours the cheese is carried to the curing 
rooms, which are maintained at temperatures of from 53° to 59° F. and with 
a high relative humidity. Curing the cheese is the most difficult part of the 
manufacturing process, for not only must there be a uniform and progressive 
development of the ripening agents, but the curd must be gradually desiccated 
at the same time. Proper conditions of humidity and temperature must be 
maintained and subject to regulation in order to favor the development of the 
necdful mold, Penicillium camemberti, the bacteria, and yeasts. Although the 
growth of the mold is necessary in order to bring about a gradual breaking 
down of the casein, this growth should not be too vigorous and luxuriant; other- 
wvise the product w ‘ill be rendered unfit for commercial purposes. Followi ing the 
growth of the mold, other organisms develop, giving the resultant cheese a reddish 
appearance instead of a white and blue, as is the case in the initial mold fermen- 
tation. From 15 to 20 days are required to bring about the proper balance between 
the various forms of life. At the end of that time the cheese is allowed to complete 
its ripening at the lower limits of the indicated temperatures and with a mini- 
mum of ventilation. From four to six weeks are normally required before this 
variety of cheese is in fit condition for the market. 
CANQUILLOTE 
This is a skim-milk cheese made in the eastern part of France. It is also 
known locally as Fromagére and Tempéte. The milk is allowed to coagulate 
spontaneously, after which it is heated slowly and the whey drawn off. The 
curd is pressed in order to remove as much of the whey as possible, crumbled 
fine, and fermented at a temperature of about 70° FI. for two or three days, dur- 
ing which time it is stirred frequently. When the cheese has acquired its charac- 
teristic taste it is melted with the addition of water, salt, eggs, and butter and 
put into molds of various kinds. 
CANTAL 
This is a hard, rennet cheese made from cows’ milk more or less skimmed. 
Its manufacture is extensive in the Department of Cantal, France. It is also 
