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Camembert Cheese

Next to Brie, this is the most popular French cheese. It is small and round, and weighs about eleven ounces, and is covered with blue mould on the top of a white one. Camembert is chiefly made in the Calvados, in Normandy, which is the center of a large and important industry. The milk is placed warm in wooden tubs provided with lids, brought to a curd in two and one-half hours, removed by the help of large ladles into the metal moulds, about five inches high by four inches in diameter, and turned in from six to eight hours, then turned again the following day, and finally removed, the curd being meanwhile upon straw or rush mats. When firm enough the cheeses are salted in the hand, turned daily on shelves until covered with white mold, removed to another apartment to take the blue mold, where they are ripened and ready for use in from five to six weeks. Temperature and humidity, as effecting the growth of the fungi, are all important in the manufacture of this cheese.