DIRECTIONS FOR MAKING THE CAMEMBERT 
gy ata) Pee Gel EE H 
INTRODUCTION. 
For the past three years co-operative experiments have been 
conducted between the Storrs Agricultural Experiment Sta- 
tion and the Dairy Division of the Bureau of Animal Industry 
United States Department of Agriculture for the purpose of 
determining the methods of making and ripening cheese of the 
Camembert type. This is one of the varieties of European soft 
cheese imported in considerable quantities and considered by 
many a great delicacy. There is a growing demand for 
cheese of this type in the United States and there is no reason 
why the industry of making this cheese should not be de- 
veloped in this country. 
The directions given in this bulletin are not compilations, 
but are founded upon research work covering a period of more 
than three years. We are now prepared to assist factories and 
individuals in making this type of cheese. The Connecticut 
Agricultural College offers a course in cheese making during 
the winter term, this instruction being given by the experts of 
the United States Department of Agriculture located at 
Storrs. Instruction in bacteriology if desired will be provided 
by the College. 
EPAMGLINTON, 
Director. 
CHEESE-MAKING PLANT. 
The first problem to be considered is the construction of a 
suitable plant in which the cheese is to be made and ripened. 
The description which is here given is not of the plant in which 
our experiments have been carried out, but is rather of one 
which is designed to meet certain requirements discussed 
later, and which our experience has taught us would be most 
satisfactory. | | 
The plant suggested consists of three rooms, the first of 
which is used for the making of the cheese, the second for 
growing the molds and for the first stage of ripening, and the 
third for the subsequent and final ripening. The size of these 
rooms depends chiefly upon the quantity of milk which is to 
be handled. 
Nore.—All photographs for illustrating this bulletin were made by 
Mr. C. D. Jarvis, Asst. Horticulturist of Station. 
