Camembert Cheese. — This, next to Brio, is the most popular French Cheese. It is small, round, weighs about lloz., and is covered with blue mould on the top of a white mould. Camembert is chiefly made in Calvados, in Normandy, which is the centre of a large and important industry. The milk is placed warm into wooden tubs provided with lids, brought to a curd in two-hours-and-a-half, removed by large ladles into the metal moulds about 5in. high by 4in. in diameter, turned in six to eight hours, turned again next day, and finally removed, the curd being upon straw or rush-mats the while. When firm enough the Cheeses are salted in the hand, turned daily on shelves until covered with white mould, removed to the sechoir or h&loir to take the blue, where they are ripened, and ready for use in five to six weeks. Temperature and humidity, as affecting the growth of the fungi, are all-important in the manufacture of this Cheese. Cantal Cheese. —This Cheese is made in Auvergne ; it is piquant in flavour, yellow in colour, and weighs from 401b. to 1201b. The milk is set for curd at about 72deg. Fahr., the curd broken up in an hour, the whey removed, and the curd drained and kneaded. After undergoing' various processes of working, pressing, and fermentation, the moulds are filled, the curd having been salted, and then pressed. The new Cheeses are removed to a cave, frequently washed with salt water, and ripened, this operation taking . about two months. The manufacture of Cantal reaches about ten million pounds per annum. Cheddar Cheese is one of the kings of Cheese; it is pale- coloured, mellow, salvy, and, when good, resembling a hazel- nut in flavour. The Cheddar principle pervades the whole Cheese-making districts of America, Canada, and New Zealand, but no Cheese imported by us can equal the Cheddars of Somerset and the West of Scotland. Cheddar Cheeses are made from 1001b. to 1501b. in weight, but the Wilts Loaf and the West Gloucester Cheeses, both much smaller, are made upon a principle which closely resembles the Cheddar. The curd is brought in an hour at from 80deg. to 85deg. Fahr., broken down, gently heated by the addition of hot whey, until the curd has become firm and shotty. The whey is then removed, the curd pressed, cut up, piled, aired to induce the formation of acid, again cut, ground, salted, and vatted. It is then pressed, and finally removed to the curing-room, where it remains at a temperature of 65deg. to 70deg. Fahr., and regularly turned until ripe. Cheshire Cheese. — (1) This Cheese is frequently confounded with Cheddar, and the resemblance is great in many respects. Both are manufactured from new milk, the evening’s milk being cooled, and the next morning’s yield added to it, when both are heated to from 80deg. to 84deg. Fahr. Very little rennet is used. The further process throughout is similar to that in the Cheddar district, and the Cheeses are large, round, and thick, weighing from 1001b. to 1201b. The Cheese should be solid, mellow, and rich, but the flavour is stronger than Cheddar ; this, however, renders it more appetising to some tastes than its milder rival. From its name it would be understood to be made in the county of Cheshire, but the soil of that county, salt springs, and other conditions which are thought to give the characteristic to the Cheese extend considerably beyond the borders.

AI-modernized reading of the original text

Camembert Cheese. — This, next to Brio, is the most popular French Cheese. It is small, round, weighs about lloz., and is covered with blue mould on the top of a white mould. Camembert is chiefly made in Calvados, in Normandy, which is the centre of a large and important industry. The milk is placed warm into wooden tubs provided with lids, brought to a curd in two-hours-and-a-half, removed by large ladles into the metal moulds about 5in. high by 4in. in diameter, turned in six to eight hours, turned again next day, and finally removed, the curd being upon straw or rush-mats the while. When firm enough the Cheeses are salted in the hand, turned daily on shelves until covered with white mould, removed to the sechoir or h&loir to take the blue, where they are ripened, and ready for use in five to six weeks. Temperature and humidity, as affecting the growth of the fungi, are all-important in the manufacture of this Cheese. Cantal Cheese. —This Cheese is made in Auvergne ; it is piquant in flavour, yellow in colour, and weighs from 401b. to 1201b. The milk is set for curd at about 72deg. Fahr., the curd broken up in an hour, the whey removed, and the curd drained and kneaded. After undergoing' various processes of working, pressing, and fermentation, the moulds are filled, the curd having been salted, and then pressed. The new Cheeses are removed to a cave, frequently washed with salt water, and ripened, this operation taking . about two months. The manufacture of Cantal reaches about ten million pounds per annum. Cheddar Cheese is one of the kings of Cheese; it is palecoloured, mellow, salvy, and, when good, resembling a hazelnut in flavour. The Cheddar principle pervades the whole Cheese-making districts of America, Canada, and New Zealand, but no Cheese imported by us can equal the Cheddars of Somerset and the West of Scotland. Cheddar Cheeses are made from 1001b. to 1501b. in weight, but the Wilts Loaf and the West Gloucester Cheeses, both much smaller, are made upon a principle which closely resembles the Cheddar. The curd is brought in an hour at from 80deg. to 85deg. Fahr., broken down, gently heated by the addition of hot whey, until the curd has become firm and shotty. The whey is then removed, the curd pressed, cut up, piled, aired to induce the formation of acid, again cut, ground, salted, and vatted. It is then pressed, and finally removed to the curing-room, where it remains at a temperature of 65deg. to 70deg. Fahr., and regularly turned until ripe. Cheshire Cheese. — (1) This Cheese is frequently confounded with Cheddar, and the resemblance is great in many respects. Both are manufactured from new milk, the evening’s milk being cooled, and the next morning’s yield added to it, when both are heated to from 80deg. to 84deg. Fahr. Very little rennet is used. The further process throughout is similar to that in the Cheddar district, and the Cheeses are large, round, and thick, weighing from 1001b. to 1201b. The Cheese should be solid, mellow, and rich, but the flavour is stronger than Cheddar ; this, however, renders it more appetising to some tastes than its milder rival. From its name it would be understood to be made in the county of Cheshire, but the soil of that county, salt springs, and other conditions which are thought to give the characteristic to the Cheese extend considerably beyond the borders.

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