The sun. [volume] (New York [N.Y.]) 1833-1916, 1907-05-12
MAKING CAMEMBRRf CHEESES
NEW INDUSTRY IN.THE LAND OF
THE WOODEN NUTMEG.
Directions WhichsKt Ii Asserted, VIII Enable
American Dsarymen 10 Make Better
Canembert Than ID Produced IN France
Two MOUNDS Employed Il the Process.

Directions WhichaKt Ii Asserted, VIII Enable
American Dsarymen 10 Make Better
Camembert Than ID Produced I'm France
Two Mouids Employed In the Process,
WnLMANT1c, Conn, May 1i.-After
several months search at the Storrs Agri-
cultural Station for the bug or mould that
gives Camembert cheese Its distinguishing
favor, It is announced that the secret has
beer discovered. II 10 declared that by
following directions American dairymen
can make better Camembert cheese than
imported.
The United States Department Of Agri-
culture has been helping in the experiment
and specialists nave been sent to Europe
TO study the cheese factories there While
the Frenohmen trust largely to luck TO
turn out their best Camsmbert. the scientists
here have eliminated chance in the process
that they have evolved. 30 that the ordinary
dairyman can. IL he follows directions.
turn out perfect oheeses every time.
After describing the kind Of cheese max
ing plant necessary TO start with, the Storrs
experimenters outline in detail the various
steps to be followed from the heating Of
the milk to the final boxing OF the cheese
ready for market. The preliminary steps
are those followed by the dairymen in the
making Of the ordinary oheesee.
The milk Is heated 70 IS degrees Fahrenheit
and q starter Is added. just here comes
the first divergence from the usual method
employed in cheese making. In cheese
and ALTERNATING some homemade starter,
such as buttermilk or sour milk. ie gem
orally used In the ordinary diaries. but In
order to get good CaInembert result the
Storrs cheese makers have prepared q
special starter.
After giving the usual directions as 10
getting the ourd ready and into the forms
and the sailing process the cheese makers
then take up the new features in CAmembert
cheese making that distinguishes this
variety from other soft cheeoep. While
the French cheese makers do not ~inooulate
their cheese with mould. but depend upon
makers rely on the introduction Of two
moulds 70 deliver the Camembert flavor.
A small jar with q tin cover punched full
OF small holes. like an ordinary pepper
hcS, is half filled with water. A piece o.
mouldy cracker or q piece OF cheese with a
good growth Of mould isadded TO the water
and the Two shaken up we'll. The con-
tents Of the jar are then gprinkled upon the
oheeses. A second mould which is grown
in gelatin culture 10 then added.
Then the American Camembert oheesea
are ready for ripenlng the most important
part OF the process. Two rpening rooms
are necessary. The first must. have an
atmosphere nearly saturated with moisture
and kept at a temperature Of from about 90
20 o. degrees Fahrenheit. The second room
is kept somewhat cooler. from So TO 90 de.
grees Fahrenbeit. Both rooms u be
equipped with a cooling apparatus for ube
In summer. The other equipment Of the
room includes only shelves on which the
oheeses are "a ripen.
During the first week there Ia little ripen-
inc and the oheeae remaina In the form az
a hard oIrd, Tbe surfaoe oftsn Become
slightly Shiny and some change In the color
can be noticed. Toward the end Of the frat
week the mould can be seen upon looking
closely. -