Archive image from page 590 of Dairy farming being the. Dairy farming : being the theory, practice, and methods of dairying dairyfarmingbein00shel Year: 1880 FRENCH CHEESES. 517 of wliito iiinuld, wliic'Ii turns into lilue <;'radualh', :iud after a \vook tlu'y may he taken into the cellar, which is arrang'cd for extensive ventilation. Everv second day the cheeses which lie on shelves are turned, and from time to time fresh mats are ofiven. The blue mould turns first yellow, then red, and in about two weeks the curing is eomjileted. The cellar ought to be kept at a temperature of 53'—o?' F
Archive image from page 590 of Dairy farming being the. Dairy farming : being the theory, practice, and methods of dairying dairyfarmingbein00shel Year: 1880 FRENCH CHEESES. 517 of wliito iiinuld, wliic'Ii turns into lilue <;'radualh', :iud after a \vook tlu'y may he taken into the cellar, which is arrang'cd for extensive ventilation. Everv second day the cheeses which lie on shelves are turned, and from time to time fresh mats are ofiven. The blue mould turns first yellow, then red, and in about two weeks the curing is eomjileted. The cellar ought to be kept at a temperature of 53'—o?' Fahr. Fromage ila Coulommiers.—This cheese is, in fact, a ' Brie,' but of smaller shape. It is only 6 inches in diameter, and is made and treated in exactly the same way, ripening, however, in a few days less than ' Brie.' Frumanu de Mont d'Or.—The milk is brouy-hi conveyed to the drying-room, where thev arc laid without hoops on shelves covered with straw. This drying-room must be well ventilated. On the shelves the cheeses arc turned every two or three hours, and moistened each time with a solution of salt. The curing lasts six to eight days iu summer, and about twice as long iu winter. Frowiif/e de Gi'mme a pale molle (Soft Geroine Cheese;.—This cheese (Fig. 3-i) is identical with the German ' Schachtel Kase ' (box cheese) described later on. W- I'ii to the dairy twice a day, and is immediately put in earthenware vases containing already some rennet, and after the coagidation is complete the curd is put with a spoon into the tin hoops (Fig. 34-1), which are placed on larger wooden hoops which are covered with a matting of rye-straw. The hoops have two sizes, the diameter is in both 5 inches, but the height 3 to 4 inches in one case and 1 inch in the other. The forms are placed in rows on inclined shelves, and the whey allowed to nin off. After two or three hours the cheeses are turned, and this is repeated during the next twelve hours, when the smaller hoops are su
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