The Seattle post-intelligencer. [volume] (Seattle, Wash. Terr. [Wash.]) 1888-1914, 1896-07-17

The Journal Of the Society OF Arts
Tells How IL Il Made.

many 81 the soft chooses which sell
largely at fancy prices in New York.
Chicago and other large cities are not i'm
ported at all. but are the outcome OF en-
terp-fse In the neighboring state Of New
Jersey mostly and the daiFysng portion
or New York state. As tae dairying in
terest now promises 50 large develop
ment ia this state. IL may be well fer
dairymen 70 study the methods for maxi
Ing these fancy chceSes. the market
fer the output and the possibilities Of
much larger profit than can be obtained
from the making OF what is know as
American cheese or butter. As to the
making OF Camemeert cheese, the follow
ing is an excellent description:
The popular small checsss made in
France and Germany. but used every
where. being largely exported from these
countries, are divided into two classes
one Is used Within a few days after the
making. the other being cured for later
consumption. IL Is plain that the latter
description OF cheese is more suitable for
extensive manufacture on this account
than the elder kind. known as fsomage
frais. and. on account OF the greatly Inn
proved quality. the cured ones are known
IS frontage fin. This term Is fully justt-
fled by the most careful process OF cur
ms. by which the sharper afnmoniacal
taste and oder are got rid Of. and a soft.
rich. battery conscience and a pro-
nounced and pleasant flavor are given
BY the slow and careful curing. IL Is q
noteworthy fact that this method of cur
ing. which has been in use for more
than "a century and has been slowly
evolved by gradual experience. Is based
on the most correct scientific principles
A typical cheese Of the cured kind Is
the Camemhert. so called from the place
OF its original manufacture. where IL
was first made In the year l5sl by n
dairyman named Peynel. The manu-
I'll I4.s.
OF cheeses annually, and employs the
whole population OF this district.
The method Of manufacturs OF this
popular cheese is exceedingly delicate
and demands the greatest care In the
most minute details. beginning with the
milking of the cows-indeed. before this,
for the feeding and lodging of them are
carefully considered in respect OF the
avoiding of everything that might an
terfere with the perfect purity OF the
milk and the preservation of all the flne
qualities of the pasture OF this especially
favored district This extreme care
accompanies all the work in the dairy
untlA the milk is finally and carefully
strained. The milk having been drawn.
Is strained immediately. and is set apart
for three hours for the cream TO rise.
There Is then a thin pellicle OF cream
on the milk. which is removed and
churned into very fine quality of but
ter.
The milk. for the convenience OF the
special manipulation. Ii set IN broad
earthon Jars. each holding FIVE or six
gallons. and. as each has been skinned.
IL Is set on heater and warmed until
the common well known pellicle or skin
forms ON the surface and wrinkles or
creeps as II is called. The tempera-
ture at which this happens Is some
what over 100 degrees. The rennet II
then added, one tablespoonful TO each
jar of milk. in which there are twenty
iiters, equal to about twcnty-one quarts.
The rather high temperature of the
milk when the rennet IL added brings
the curd quickly. and at the end OF five
or six hours each jar is set on low
bench, in sioping direction so as 10
bring the contents 10 the extreme edge.
and tho curd Is then dipped out into
the mouIds. which are OF cylindrical
shape.
These mouIds made of pure tin. are
twelve centineters OF four and three
quarter inches high and wide. They
are open at each end and are set on
mats of rushes sewn together. The
moulds are flied with the knrd. from
which the whey drains through the
rushes on to the slipping table. around
which a groove is cut 10 carry IL TO the
drain by which IL flows away, As the
whey drains from the kurd. this shrinks
in volume until the cheese has gained
sufficient consistency TO be handled out
of the mould. which Is at the end OF the
second day. They are then taken out
OF the mouids and sprinkled with salt
and left on tho mats three or four days
longer They are then placed in shall
low wooden boxes with handles, and are
In this way removed to the drying room.
Here they are arranged on frames. of
which there are several tiers. and are
exposed TO free circulation of air reg
ulated by swinging shutters. These
windows are not glazed, bur they are
protected BIZ fine wire gauze 10 keep out
the flies, and. as the direction OF the
Wind varies, so the shutters are opened
or closed fully or partially in such n
manner as 10 direct the air currents
over or under the cheeses lying on the
lathed frames. through which the air
has complete access 10 tho cheeses.
Here they remain from twenty to
twenty-five days according 10 the
wcatheu. They are then removed on
large movable tables TO the curing cell
lars where the circulation of air II
much increased by the management OF
windows similar to those previously de-
scribed and the shutters fitted 10 them.
At this time the fermentation in the
cheese begins 10 throw of moisture
which gathers on the surface OF the
cheese At this stage the cheeses are
removed TO the finishing cellar, in which
the windows are glazed and protected
By inside blinds.
In this place the cheescs remain
month or less. as the ripenIng may
progress slowly or rapidly. During this
time they are turned once In forty-cight
hours This constant turning is a spe-
ciai process for the fullest exposure OF
the chesses 10 the air. and IL practiaed
all through the curing. gradually In
creaaing tic time of the turnings II the
ripenirgs may be- proceeding TOD quick
iy At the end OF the term the chreses
are complete and are packed in paper
and put into boxes They are then
hacked I'm wicker baskets and sent TO
the market They weigh about eight
ounces and sell for about one shilling and
ssxpefce each.
The finest selected cheese are sent 70
special customers. who pay one-fourth
more The prices vary as the season
or the demand and supply. but usually
they remain about the same for years.
gech a desirable cheese as the Cameni-
bert II, of course, initiated and sold az n
less price. but on account Of the strict
way the French government has OF con-
trolling such things, the Imitation IL sold
for what 1t really H.. as frontage facon
Cafnembert, which does not deceive the
purchaser IN any way.
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Utilizing DIAL.
Western Farm Journal