Investigations in the manufacture and curing of cheese: Directions for making the Camembert type of cheese . tohold the cheesesduring the ripeningprocess. First rij)eningroom.—The firstripening roommust be nearlysaturated withmoisture and keptat a temperatureof about 60° to 62°F., as these condi-tions are most suit-able for the propergrowth of mold. Second ripeningroom.—This roomis to be kept some-what cooler (56° to60° F.), as the ripening proceeds more uniformly at this it is not necessary to keep such a high percentage of moistureas in the first room. There should be just
Investigations in the manufacture and curing of cheese: Directions for making the Camembert type of cheese . tohold the cheesesduring the ripeningprocess. First rij)eningroom.—The firstripening roommust be nearlysaturated withmoisture and keptat a temperatureof about 60° to 62°F., as these condi-tions are most suit-able for the propergrowth of mold. Second ripeningroom.—This roomis to be kept some-what cooler (56° to60° F.), as the ripening proceeds more uniformly at this it is not necessary to keep such a high percentage of moistureas in the first room. There should be just enough to keep the cheesesfrom drying out. The walls and floors of both of these rooms shouldbe like those of the making room—that is, easy to clean. Both of the ripening rooms should be Avell ventilated and steamheated. The steam can be used not only for heating, but also formaintaining the desired degree of moisture. In summer the outsideheat would raise the temperature of the rooms, causing the cheese toripen too fast and not uniformly. For that reason some means ofcooling must be Fie:. 6.—Cane bottom for ripening- cheese. THE MAKING OF THE CHEESE. 11 PROTECTION AGAINST INSECTS. A very important item is that of protecting the cheese against fliesand other injurious insects. The outer doorways, the windows, andevery other possible opening should he carefully guarded bjT screenswith as tine a mesh as can be procured, as the smallest flies producethe most trouble. If this is not carefully attended to the cheeses aresure to become infested with fly maggots. In the ripening roomsprotection against these insects can be secured to a considerable extentby keeping the rooms dark, for flies will not readily breed and mul-tiply in a dark place. THE MAKING OF THE MILK. The milk used in making Camembert cheese should be of the bestquality—that is. clean and fresh. Two quarts of milk are requiredfor each cheese. RIPENING THE MILK. The milk is poured int
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