1903 The still-room by C. Roundell

Cheese

diluted with

To make Camemhert^ the rennet

water is added to milk of a temperature of about 85^^ F., and the whole is stirred for three minutes. is then covered for about four hours, until no curd adheres to the finger when placed on its surface. The curd is then ladled in slices into the moulds, each mould being placed on a straw mat, with a board below, resting on a sloping table. The full moulds are allowed to drain for about six hours in a temperature of 60° F. A clean mat and board are then placed at the top of the mould, the latter inverted, and the previous base removed and cleaned. Repeat this changing and inversing twice a day for two days. Then remove the cheeses from the moulds, sprinkle some salt on top and bottom, and stand them on straw or straw-mats in a tempera- ture of about 50° to 55"^ F., a free current of air being carried through the drying-room. The cheeses re- quire turning each morning and evening for another three days, then every morning for a week, and afterwards on alternate days. In about a fortnight, when the cheeses cease to stick to the hand when touched, they are put in a cool (about 50° F.), dark, slightly damp cellar to ripen for about another fortnight, being turned on alternate days. GervaU Cheese, — Messrs. Long and Morton, in their book "The Dairy," give directions for preparing a Mignon or Gervais. This cheese is made of a mixture of cream and milk set at a temperature of 65° F. Six drops of Hansen's rennet are sufficient 21 It