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Cheese
To
make
Camemhert^
the
rennet
diluted
with
water
is
added
to
milk
of
a
temperature
of
about
85^^
F.,
and
the
whole
is
stirred
for
three
minutes.
It
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
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