
THE CAMEMBERT TYPE OF CHEESE ay, 
Hoops or Forms. The hoops in which the cheeses are made 
are cylindrical in shape and open at both ends. They are 
made of galvanized iron, are 5 inches in height and 4 inches 
in diameter, and are provided with 3 rows of holes about one 
inch apart. The size of the holes is about *% inch, and there 
are 13 holes in a row. 
A second set of hoops, 2 inches in height with one row of 
holes around the center, is made with a slightly larger diameter. 
Y inch is sufficient for these hoops to slide freely over the 
others (Fig. 20). 

Fic. 19—Curd knife and dipper. . 
Boards. The draining boards are made of white wood and 
have parallel grooves on both sides to enable the whey to run 
off readily. These grooves are about 1-16 inch wide and of 
‘the same depth, and are about % inch apart. The boards are 
about 15 x I5 inches square or large enough to hold nine 
cheeses of common size (Fig. 21). 
Mats. Square mats of thé same size are needed to cover 
these boards. ‘They are preferably made of fine bamboo strips, 
closely fastened together with strings. They resemble some- 
what the bamboo strip curtains (Fig. 22). 
Cane bottoms. Cane bottoms are often to be found. They 
are of the same size as the draining boards and are used as 
supports for the cheese during ripening (Fig. 23). 
EQUIPMENT OF RIPENING ROOMS. 
The only equipment of ripening rooms is the shelves on 
which the cheeses rest, and means fof controlling at all times 
the temperature and moisture of the rooms. The shelves are 
made of hard wood, being about 5 inches apart so as to allow 
the boards and cheeses to slide in and out freely. ‘They are 
-puilt from floor to ceiling in order to economize space. Steam 
and brine pipes will best furnish means of controlling tem- 
perature and moisture. 
