1 Dec., 1898.] QUEENSLAND AGRICULTURAL JOURNAN. 4.25 
before disturbing it, or else the operation of feeding should be earried out an 
hour, or even half an hour, before the process of milking takes place, so that 
the dust occasioned by the feeding and bedding arrangements may have time 
to settle before the milk is exposed to the germ life contained by the dust. In 
cases, also, where the manure is not regularly and completely cleaned out, it 
becomes dry and friable, with the result that small particles become detached 
from it, and float through the air, thus considerably increasing the number of 
organisms present in the air.—Agricultural Gazette (London). 
SOFT CHEESES. 
LIVAROT CHEESE 
Imueprateny after milking, the milk is heated in large earthenware pans 
over a stove, very much in the way in which Devonshire cream is made, until 
the cream at the top becomes all wrinkled but not boiling; the pans are then 
moved, and left one or even two days, then skimmed, and the cream is utilised 
for butter. 
The skim milk is heated to 104 degrees, and the rennet added, sufficient 
to coagulate the milk in one and a-half hours. Separated milk must never be 
used, or the cheese will be too crumbly. 
The curd is now cut up and placed upon cloths or reed mats, and drains for 
a quarter of an hour; it is then again cut up into tiny morsels. It is then 
put into moulds of tin or wood, resembling those used for Camembert, and 
turned about eight or ten times the following day. The cheeses are now 
Fromages blancs (white cheeses), and are often sold in this state to the 
merchants, who finish the “affinage” in their own cellars. They are now salted 
all over, and are left upon an inclined shelf to continue draining for four or 
five days; after which they are taken to the haloirs or drying-rooms specially 
designed for these cheeses. : 
OTHER VARIETIES. 
he cheeses made at Brie, in Seine et Marne, and round Coulommiers obtain 
good prices, and are quickly ready for market, but not haying visited any of 
these dairies I cannot give details upon their manufacture, but I believe a few 
days could be very usefully employed in learning these methods, as Coulom- 
miers is one of the cheeses which sells well in England. 
There is another branch of cheese-making which involves more expense in 
plant than any of those previously named, but which could, I feel convinced, be 
most profitably taken up on some of our rich pasture land. The cheeses to which 
I refer are known as “fromages cuits” (baked cheeses). These cheeses are all 
of a soft consistency, but with a firm outer crust. Perhaps I am stretching a _ 
point in classing them amongst the soft cheeses, but still they are amongst those 
which can be put early on the market, and, being small, can be made where only a 
few cows are kept. ‘Lhe principal of these are Port du Salut, de la Providence; 
this is also known as Bricquebecque and de la Gautrais. These are all made 
much inthe same manner—namely, by heating the milk in a large double 
cauldron, the interior vessel being made of copper, between which and the 
outer envelope either steam or hot water is introduced ; a large quantity of 
rennet is added to the milk, and the curd is fit for use in half-an-hour; then the 
heat is increased, and the curd broken up by a wooden instrument into very 
small pieces. It is then left for a few minutes till the whey is separted from 
the curd; the whey is then drawn off quickly, and the curd put into moulds. 
These cheeses are pressed first yery lightly, and then the weight is gradually 
increased. 
After pressing they are salted, and this is one of the very important 
points in the making of these cheeses, and could only be learnt thoroughly from 
personally assisting at the work. 
