THE CAMEMBERT TYPE OF CHEESE 61 
The room must be frequently ventilated, no matter what 
the temperature of the outside air may be, and yet it is to be 
maintained at a constant temperature. For this purpose steam 
should be provided, as stoves or other heating arrangements do 
not warm the room as quickly or satisfactorily. 
An ordinary dairy sink with water and steam taps is nec- 
essary. The-steam pipe should connect with the water pipe 
by a tee, so that the water can be heated to any desired tem- 
perature. 
As the tools cannot be cleaned properly with hot water 
alone, it is advisable to provide a steam chest or sterilizer 
of some sort where they can be left in contact with live steam. 
A strong wooden box lined with galvanized iron and hav- 
ing a valve at the bottom as an outlet for condensed water has 
been found to be very satisfactory. It is provided with a strong 
cover, which can be fastened to the box with clamps. The 
whole arrangement should be made so as to stand a slight 
pressure. This box is especially useful for sterilizing the 
boards and cane bottoms used to hold the cheeses during the 
ripening process. 
FIRST RIPENING. ROOM. 
The first ripening room must be nearly saturated with mois- 
ture and kept at a temperature of about 60-62 F., as these 
conditions are most suitable for the proper growth of mold. 
SECOND RIPENING ROOM, 
This rocm is to kept somewhat cooler (56-60 F.), as the 
ripening proceeds more uniformly at this temperature. Here 
it is not necessary to keep such a high percentage of mois- 
ture as in the first room. ‘There should be just enough to 
keep the cheeses from drying out. 
The walls and floors of both of these rooms should be like 
those of the making room; that is, easy to clean. 
Both of the ripening rooms should be well ventilated and 
steam heated. The steam can be used not only for heating, but 
also for maintaining the desired degree of moisture. 
In summer the outside heat would raise the temperature 
of the rooms, causing the cheese to ripen too fast and not uni- 
formly. For that reason, some means of cooling must be 
provided. | site 
