American homes and gardens . rned every second day and become ready for market inthree weeks. Livarot cheese is made from partly skimmed milk, coagu-lated in an hour and a half at from 85 to 104 degreesF. The curd is cut with a wooden knife and placedeither on clothes or on reed mats where it is allowed to drainfor a quarter of an hour. During this time the curd is brokenup with the fingers into particles of the size of a grain ofwheat. It is then put into tinned iron molds, 6 inches inheight and diameter, which are turned at intervals until thecheese has become solid. The cheese is then salte
American homes and gardens . rned every second day and become ready for market inthree weeks. Livarot cheese is made from partly skimmed milk, coagu-lated in an hour and a half at from 85 to 104 degreesF. The curd is cut with a wooden knife and placedeither on clothes or on reed mats where it is allowed to drainfor a quarter of an hour. During this time the curd is brokenup with the fingers into particles of the size of a grain ofwheat. It is then put into tinned iron molds, 6 inches inheight and diameter, which are turned at intervals until thecheese has become solid. The cheese is then salted and isallowed to drain for five days longer. After a sojourn of afortnight in the drying room it goes to the cellar, where it isturned three times a week and wiped, each time, with a clothsaturated with brine. Finally it is wrapped with sedge leavesto keep it in shape. The ripening process occupies from threeto five months, according to the size of the cheese. Beforebeing shipped, Livarot cheeses are colored 392 AMERICAN HOMES AND GARDENS December, 1906 Renovation of Worn-Out Soils
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