Archive image from page 587 of Dairy farming being the. Dairy farming : being the theory, practice, and methods of dairying dairyfarmingbein00shel Year: 1880 fc L- Fig. 330. While the little- wooden piston paper rolls are arranged in the little tin cylinders, the curd is fdled in, and the cheeses are taken out when hardened sufficiently. When the whey is quite drained off, the cheeses are packed in boxes con- taining a dozen of them, and sent to the place of consumption as rapidly as possible. These cheeses are even made by machiner3\ Fromage de Camembert.—This cheese (Fig. 331) is about 4 i
Archive image from page 587 of Dairy farming being the. Dairy farming : being the theory, practice, and methods of dairying dairyfarmingbein00shel Year: 1880 fc L- Fig. 330. While the little- wooden piston paper rolls are arranged in the little tin cylinders, the curd is fdled in, and the cheeses are taken out when hardened sufficiently. When the whey is quite drained off, the cheeses are packed in boxes con- taining a dozen of them, and sent to the place of consumption as rapidly as possible. These cheeses are even made by machiner3\ Fromage de Camembert.—This cheese (Fig. 331) is about 4 inches in diameter and 1 inch in height. The making has a great many nice points, and is considered difficult. The rennet is added to the whole milk at about 78' Fahr., as soon as possible Fig. 331. Fig. 333. after each milking has been poured into stone pots (Fig. 333), containing about 15 gallons. Great care is taken to secure a imiform texture of the curd by employing the rennet with all possible precaution. The vases are then covered up and left standing for four to six hours, when the whey must have separated from the curd. The tin forms are then placed on mats of bamboo splints; the first (Fig. 333) are 12 cm. high and of the same diameter. With a spoon the curd is fdled into the forms in such a way that they are full with four spoonfuls each. In summer the curd lets off more whej in the form than in winter, and sometimes they have to be filled up with curd from the next cheese-making. After some time the forms are turned, and at the same time the top of the cheese is salted. The next morning the cheeses are taken out of the forms, rublied all around and on the lower side \•ith salt, and placed on boards, where they remain for one or two days. In some districts, instead of the stone jugs, smaller earthenware pots are used, which are wheeled on a kind of rolling chair (Fig. 334) to the form tables. When the salt- ing has been done as above mentioned, the cheeses are
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