American homes and gardens . in being smaller. The curd is made andshaped and the cheese salted and ripened almost exactly asdescribed above (Fig. 9). Finally, mention should be made of washed cheeses, whichdiffer from the foregoing varieties by being ripened withoutthe aid if fungous growths. The principal types are Gerome,Pont LEveque and Livarot. In the manufacture of Gerome the milk is curdled at atemperature of from 81 to 90 degrees F, so thatcoagulation is completed in two hours. The curd is then cutinto pieces measuring three-quarters of an inch every wayand allowed to stand for half an
American homes and gardens . in being smaller. The curd is made andshaped and the cheese salted and ripened almost exactly asdescribed above (Fig. 9). Finally, mention should be made of washed cheeses, whichdiffer from the foregoing varieties by being ripened withoutthe aid if fungous growths. The principal types are Gerome,Pont LEveque and Livarot. In the manufacture of Gerome the milk is curdled at atemperature of from 81 to 90 degrees F, so thatcoagulation is completed in two hours. The curd is then cutinto pieces measuring three-quarters of an inch every wayand allowed to stand for half an hour, after which the wheyis removed by means of a colander with small holes. Thecurd is then put into tinned iron molds which rest on woodengratings supported by planks. When the curd has settledwell down in the mold five or six hours after filling, the moldis inverted on a dry mat. In the evening this operation is re-peated and on the following day the cheeses are transferred December, 1906 AMERICAN HOMES AND GARDENS 39i. 9—Salting Camembert 1 0—Shaping Half Salt Cheese by Hand to forms of less height. At night they are turned again andon the third day salt is applied to the rim and one face and,twelve hours afterward, to the other face. The Geromecheeses are then sent to the drying-room where they remaintwo or three days, after which they are turned once moreand taken to a cellar kept at a temperature of 54 or 55 de-grees F. Here they are turned and wiped with a cloth wetwith warm brine every other day. They gradually acquire areddish tinge and at the end of two months the ripening iscomplete. According to M. Charles Martins excellent workon The Dairy (1904) the size of Gerome cheeses has beenreduced in recent years. Originally they weighed from 4^to 11 pounds each. The best Pont LEveque cheeses are made in the valleyof Ange. Coagulation is effected in twenty minutes at from85 to 104 degrees F. The whey which covers thecurd is then removed and the curd is cut with a woo
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