Bondost
Bondost is a Swedish, farm-type, cow's-milk cheese that has been made also in a few factories in the United States, chiefly in Wisconsin, for more than 30 years. It is cylindrical in shape, about 5 inches in diameter and 3 to 4 inches thick, and weighs 2½ to 3 pounds.
Either raw or pasteurized milk may be used. Lactic starter and color may be added, and the milk is warmed to a temperature of 84° to 88° F. Enough rennet is added so that the curd will be ready to cut in about 20 to 30 minutes. The curd is cut into ¼-inch or ⅜-inch cubes and is heated, with stirring, until it is firm enough to press. To aid in firming the curd, part of the whey may be removed and salt, which has been dissolved in warm water, may be sprinkled over the surface of the curd at the rate of ½ to 1 pound of salt per 100 pounds of curd; the curd must be well stirred to prevent matting. When the curd is firm enough to press, the forms should be filled as quickly as possible. Sometimes cumin or caraway seed is mixed with the curd just before it is put into the forms.
The cheese is pressed for 15 to 18 hours; then it is immersed in salt brine at a temperature of 50° to 60° F. for 24 to 48 hours, the time depending on the condition of the curd when it was put into the forms and the amount of salt, if any, that was added earlier. After the cheese is taken out of the brine, it is cured on shelves for 2 or 3 days in a reasonably well ventilated room, at a temperature of 50° to 60°. After the surface of the cheese is well dried and a light rind has formed, it may be paraffined, and it is packed for storage at a temperature of 50° to 60°. It is ready to eat in 6 to 8 weeks.
If cheese with more pronounced flavor and better keeping quality is desired, it is left in the curing room for 2 or 3 weeks and is washed or rubbed with a salt brine solution every other day, after which it may be paraffined, and it is then packed for storage at a temperature of 40° to 50° F.
Analysis: Moisture, 42.8 percent; fat, 29.7 percent; fat in the solids, 51.9 percent; and salt, 1.3 percent.
Borelli
Borelli is a small cheese made in Italy from buffalo's milk.
Boudanne
Boudanne is a French cheese made from cow's milk. Either whole or skim milk is heated to about 85° F. and sufficient rennet is added to coagulate the milk in an hour. The curd is then cut to the size of peas, stirred, and heated to 100° or above. After settling for 10 or 15 minutes, the curd is pressed by hand and put into molds 8 inches in diameter and 3 inches deep. The cheese is drained, turned frequently, salted, and ripened for 2 or 3 months.
Bourgain
Bourgain is a type of fresh Neufchatel cheese made in France. However, the fat content is low, the cheese is not salted, it contains a relatively high percentage of moisture, and it is very soft. It is perishable and is consumed locally.
Box (Firm)
Box (firm), a German cheese, is known in different localities as Hohenburg, Mondsee, and Weihenstephan. It has a mild but piquant flavor and is similar to the Brick cheese made in the United States. Cow's whole milk is heated in a kettle to a temperature of 90° or 93° F., colored with saffron, and set with sufficient rennet to curdle it in 20 or 25 minutes. The curd is cut to the size of peas, then heated slowly, with stirring, to 105°. Heating is then discontinued and 5 minutes later the whey is removed. The curd is enclosed in a cloth, then placed in hoops, and light pressure is applied. The hoops of curd are turned after 15 minutes, and turning is repeated frequently for several hours. When the cheeses are removed from the hoops they are placed in a well-ventilated room at 60° for 3 to 5 days and then are taken to the curing room where they are cured for 2 to 3 months. They are salted by rubbing salt on the surface. Each cheese weighs between 1 and 4 pounds.
Box (Soft)
Box (soft) is a cheese of minor importance made from partly skimmed cow's milk in the small village of Hohenheim, in Wurttemberg, Germany. It is often called Hohenheimer cheese and is also known locally as Schachtelkäse.
Skim milk is mixed with an equal volume of whole milk. The milk is warmed in a copper kettle to a temperature of 110° F., colored with saffron, and rennet is added. After a coagulation period of 1 to 1½ hours, the curd is cut into rather large pieces. A few minutes after cutting, the whey is dipped off, a small handful of caraway seed is added for every 200 pounds of milk used, and the curd is broken into smaller pieces. It is then dipped into perforated tin hoops, 6½ inches in diameter and 6½ inches deep, where it remains for 10 or 12 hours during which time it is turned frequently. Then it is transferred to wooden hoops only half as deep, where it remains an additional 12 hours. The cheeses are then removed from the hoops, salted on the surface, and placed in the ripening cellar, where they are cured for about 3 months.
Fromage de Boîte, which is a soft cheese of this type and which is similar to Pont l'Évéque, is made in the fall in the mountains of Doubs, France.
Bra
Bra cheese is named for the village of Bra in Piedmont, Italy, where it was first made by nomads. It is a hard, nearly white cheese with a compact texture and sharp and salty flavor. Partly skimmed milk is heated to a temperature of about 90° F., and sufficient rennet is added to the milk to coagulate it in 30 to 40 minutes. The curd is cut as small as rice grains, and after about 30 minutes the whey is drained off. The curd is placed in forms about 12 inches in diameter and 3 inches deep and pressed for 12 to 24 hours. It is removed from the forms several times in the early stages of pressing, broken into coarse pieces, and repacked in the forms. The cheese is salted by immersion in brine and also by sprinkling salt on the surface, after which it is cured. The yield is from 6¼ to 7¼ pounds per 100 pounds of partly skimmed milk. Each cheese weighs about 12 pounds.
Brand
Brand is a German Hand cheese made from sour-milk curd that is heated to a somewhat higher temperature than usual. The curd is salted and allowed to ferment for a day. It is then mixed with butter, pressed, dried, and finally placed in kegs to ripen. While ripening, it is moistened occasionally with beer. Each cheese weighs about 5 ounces.
Brick
Brick cheese, one of the few cheeses of American origin, is made in considerable quantities in numerous factories, particularly in Wisconsin. It is a sweet-curd, semisoft, cow's-milk cheese, with a mild but rather pungent and sweet flavor, midway between Cheddar and Limburger but not so sharp as Cheddar and not so strong as Limburger. The body is softer than Cheddar but firmer than Limburger, is elastic, and slices well without crumbling. Brick has an open texture with numerous round and irregular shaped eyes (holes). Although the exact derivation of the name is unknown, it may refer to its brick-like shape or to the bricks used in pressing.
High-quality whole milk, preferably pasteurized, is warmed to a temperature of 88° to 92° F. Lactic starter is added, and enough rennet so the curd will be firm enough to cut in about 30 minutes. After the curd is cut into cubes and stirred gently for 15 to 25 minutes, it is warmed in about 45 minutes to a temperature of 106° to 110°, or even as low as 96° and as high as 115° in some cases (depending on the size of the cubes and the rate of acid development). The final cooking temperature is maintained until the curd is transferred to the forms. Part of the whey is removed, and the curd either is stirred in the remainder of the whey or warm water (at the cooking temperature) is added and stirring is continued. When the curd reaches the desired degree of firmness, the curd-whey mixture is dipped into the forms.
The forms, which are made of wood or perforated metal and have no top or bottom, are rectangular (10 inches long, 5 inches wide, and 5½ inches deep). They are placed on a mat or metal screen on a drain table.
A flat-sided pail or scoop is used to transfer the curd to the forms. As soon as the curd settles, a cover (10 by 5 inches) is placed on each form, if necessary, to reduce loss of heat. The forms are turned about five times at 30-minute intervals, and about the second or third time a 5-pound weight (usually a brick) is placed on each. Draining continues under this pressure overnight; the forms are kept covered if the room is cold.
The next morning the forms are removed, and either dry or brine salting is begun. For dry salting, the cheeses are rubbed with salt and laid on one of their broad sides on a salting table. Salting is repeated daily for 3 days. Then the cheeses are scraped smooth and placed on shelves in the curing room. For brine salting, the cheeses are floated in a saturated salt solution at a temperature of 55° to 60° F. for a day, and salt is sprinkled on the upper surface. After 24 hours, they are turned and left in the brine for another day, or 48 hours in all.
The cheese is cured at a temperature of 60° F. and a relative humidity of 90 percent. The bricks are placed close together for 10 to 12 days to prevent drying and cracking of the rind. Micro-organisms grow on the surface and produce a reddish-brown color. This is desirable in normal curing. The cheeses are washed frequently with salty water. After about 12 days, they are separated so the air can circulate around them and dry them, or they are removed to a cooler, drier room to dry; then they are dipped in paraffin or cheese wax, wrapped in parchment and an over-wrapper of heavy paper, and packed in boxes. The cheese usually is stored for further curing for 2 to 3 months at 40° to 50° F. If the cheese is made from raw milk, it is cured for at least 60 days at not less than 35° F. unless it is to be used for manufacturing and is designated "Brick cheese for manufacturing."
Brick cheese that measures about 10 inches long, 5 inches wide, and 3 inches thick, will weigh approximately 5 pounds. The yield is about 9.5 pounds of cheese per 100 pounds of milk containing 3.5 percent of fat.
Analysis: Moisture, not more than 44 percent (usually 39 to 42 percent); fat, 31 percent (not less than 50 percent of the solids); protein, 20 to 23 percent; and salt, 1.8 to 2 percent, or slightly more.
Brickbat
Brickbat cheese, which was made in Wiltshire, England, as long ago as the eighteenth century, is made from fresh milk to which a small portion of cream is added. The milk is set with rennet at a temperature of about 90° F. After a coagulation period of 2 hours, the curd is cut into coarse pieces, dipped into wooden forms, and light pressure is applied. The cheese is said to be good to eat for as long as a year after being made.
Brie
Brie, which was first made several centuries ago in the Department of Seine-et-Marne, France, is a soft, surface-ripened cheese made usually from cow's whole milk but also at times from skim milk or partly skimmed milk. The quality varies with the kind of milk used. Melun, Coulommiers, and Meaux are noted for the production of Brie, which also is known locally as Fromage de Melun and Coulommiers. Brie-type cheese is made also in other parts of France and in other countries, including the United States.
Brie is made in three sizes: Large (about 16 inches in diameter and 1½ to 1⅔ inches thick, weighing about 6 pounds); medium (about 12 inches in diameter and slightly thinner than the large size, weighing about 3½ pounds); and small (5½ to not more than 8 inches in diameter and 1¼ inches thick, weighing about a pound). According to some authorities, the small size is the same as Coulommiers or Petit Moule.
Brie is similar to Camembert. Both are ripened partly by molds and bacteria, and probably yeasts, that grow on the surface of the cheese. However, because of differences in the details of manufacture, the internal ripening and characteristic flavor and aroma differ.
The cheesemaking process is complicated and exacting. Fresh milk, or evening milk which is cooled, held overnight, and mixed with morning milk, is used. About 10 percent of slightly ripened skim milk is sometimes added. The milk is warmed to a temperature of 85° to 90° F., and enough rennet is added so the curd will be firm enough to dip in 2 or 3 hours. A ladle is used to transfer large, thin, horizontal slices of curd to round metal hoops, each of which has a rim that fits snugly in the top. The hoops rest on straw or rush drain mats on a drain board. The temperature of the room should be about 65°.
When the curd has settled sufficiently, the metal rims are removed. The hoops of cheese are piled several high on a draining table, and a drain board and clean mat are placed under each cheese. The hoops are turned frequently, and the mats are changed at each turning. The clean mats are placed at right angles to those used previously, which results in a checked pattern on the surface of the cheese.
About 24 hours after the curd was placed in the hoops, the hoops are removed and a tinned metal strap is fitted around each cheese. The cheeses are turned and the mats are changed as before for another 24 hours. Then the straps are removed, and fine dry salt is rubbed on the surface and sides of the cheeses. They are turned and salted daily for 2 or 3 days.
Then the cheeses are taken to a well ventilated drying room where they are held at a temperature of 55° to 60° F. for about 8 days. A felty layer of white mold grows rapidly on the surface, and the curd softens rapidly and becomes slightly yellow and translucent during this period. Then the cheeses are moved to a curing cellar or cave in which the temperature is about 52°, the relative humidity about 85 percent, and there is little ventilation. The primary layer of white mold is gradually superseded by a secondary growth of yellow mold that changes to red as ripening continues and the cheese becomes less acid and the curd becomes yellower and creamier. Regulating the growth of desirable molds on the surface of the cheese is essential for successful production. Some manufacturers inoculate the milk with the desirable micro-organisms to insure their growth.
The cheese may be shipped before curing is completed, in which case the retailer places the cheese in a cellar for final ripening. Brie is perishable and must be kept under refrigeration. Before sale the cheeses may be cut into pie-shaped segments, each of which is wrapped separately. However, it ripens more normally if it is not cut.
About 14 pounds of cheese is obtained from 100 pounds of whole milk.
Analysis: Moisture, 45 to 52.5 percent; fat, 25 to 28 percent when the cheese is made from whole milk, and 20 to 22 percent when it is made from partly skimmed milk; protein, 21.6 percent; and salt, 1.5 to 4 percent.
Brioler
Brioler and Woriener, which are named for the localities in East Prussia where they are made, are similar to Limburger cheese. Cow's whole milk is curdled with rennet at a temperature of about 91° F. The curd is cut in about 20 minutes. It is not subjected to additional heating and is not pressed while in the forms. The room is kept comparatively warm while whey drains from the curd, and the cheese is cured in cellars that are comparatively dry. The curing period is from 4 to 6 weeks. Each cheese is 3 to 4 inches square, 2 to 3 inches thick, and weighs about 2¼ pounds.
Broccio
Broccio cheese, which is also called Brouse, is similar to Ricotta and Ziger. Fresh and sour whey are mixed, and the mixture is heated to nearly the boiling point. The coagulum that forms on the surface is removed with a skimmer and drained on a fine mat or in a basket. This cheese will keep for a day in summer or 2 days in winter. If salted, it can be kept for longer periods.
Burgundy
Burgundy cheese, known in France as Fromage de Bourgogne, is a soft, white, loaf-shaped cheese that weighs about 4 pounds.
Analysis: Moisture, 29.5 percent; fat, 38.6 percent; and protein, 28.8 percent.
Burmeister
Burmeister is the trade name of a soft, ripened Brick-type cheese made in Wisconsin.
Buttermilk
Buttermilk cheese is made from the curd of buttermilk and is somewhat finer grained than cottage cheese, which it closely resembles. Buttermilk with an acidity of 0.5 or 0.6 percent is run into a steam-heated vat or starter can, or into a pail which can be heated in a tub of hot water. The buttermilk is stirred, heated to a temperature of 75° to 78° F., covered, and left for 1½ to 2 hours. The temperature is then raised to 140°, and in about an hour the curd settles to the bottom. The whey is removed and the curd is transferred to a cloth to drain for about 10 hours. It should be stirred occasionally while draining. When dry, the curd is salted, put into small packages, and wrapped in parchment paper. The cheese contains about the same amount of moisture as, but more fat than, cottage cheese.
In an attempt to utilize sweet buttermilk in cheesemaking, sometimes about 10 percent of sweet buttermilk is added to milk used in making cheese by the Cheddar method. Cheese made in this way is said to ripen faster than Cheddar cheese. It is illegal to add buttermilk to Cheddar cheese milk in some countries.
Caciocavallo
Caciocavallo, an Italian plastic-curd (pasta filata) cheese, was made first in southern Italy but now is made also in Sicily and in summer in northern Italy. In northern Italy it is made chiefly for export. It is especially suitable for making in warm climates, as it keeps well: The cured cheese has a smooth, firm body, and preferably the interior of the cheese is white.
Caciocavallo and Provolone are made by almost identical methods. However, Caciocavallo contains less fat than Provolone and usually is not smoked, and each is molded in distinctive shapes. Typically, Caciocavallo is spindle-shaped, with a pointed bottom and with a neck and head at the top. One theory of the origin of the name is that the cheeses, which are tied in pairs and hung over poles to cure, look as if they were hung over a saddle; hence, cheese on horseback, or "cacio a cavallo."
Caciocavallo is made usually from cow's milk, but sometimes from a mixture of cow's and ewe's milk. Evening milk is skimmed and mixed with whole morning milk in a vat or wooden tub. Starter may be added; whey from the previous day, containing lactobacilli and thermophilic streptococci, may be used. The milk is set at a temperature of about 96° F. with rennet, preferably rennet paste. The curd is cut in 20 to 30 minutes, with a Metal skimmer and then with a stirrer, into pieces about the size of a pea. After the curd settles, the whey is removed and the curd is pressed.
The compressed curd is transferred to a wooden tub in a warm room and covered with hot whey. An energetic fermentation occurs. As soon as a sample of the curd will stretch into a tough, elastic fiber when it is immersed in very hot water, it is ready for draining and molding (this may be from 5 to 8 hours or as long as 20 hours after fermentation begins).
The curd is transferred to a special table to drain; then it is cut into long thin slices which are placed in a tub and covered with very hot water. The slices are worked with a paddle and by hand until they are very elastic; then they are drawn into rope-like pieces of uniform size and draped on a pole. These rope-like pieces are molded into the typical Caviocavallo shape. While being molded they are immersed occasionally in very hot water to keep them hot. Molding while hot expels whey from the curd and produces cheese with a compact curd, free of openings, and with a properly sealed surface.
The cheeses are placed in a vat of cold water—on a cloth stretched under the water or in forms—for 3 or 4 hours, to cool and harden. Then they are salted in brine at about 50° F. for 3 or 4 days, after which they are dried, tied in pairs, and hung over poles in a curing room at a temperature of 62° to 65° and a relative humidity of 80 to 85 percent. They are cleaned when they become moldy, and then are oiled.
Cheese cured for 2 to 4 months is suitable for table use, and that cured for 6 to 12 months or longer is suitable for grating. The yield is 7¾ to 8¾ pounds of uncured cheese, or about 6¾ pounds of cured cheese, per 100 pounds of partly skimmed cow's milk. The cheeses usually weigh between 4½ and 5½ pounds.
Analysis: Moisture, not more than 40 percent (usually 28 to 38 percent); fat, 19 to 30 percent (not less than 42 percent in the solids); protein, 32 to 38 percent; and salt, 2 to 6 percent.
Caciocavallo Siciliano
Caciocavallo Siciliano, a plastic-curd ( pasta filata) cheese like the Italian Provolone and Caciocavallo, is essentially a pressed Provolone. Although small quantities are made in the United States, it is made chiefly in Sicily, usually from cow's whole milk, but sometimes from goat's milk or a mixture of the two. According to some authorities, it is always made in the shape of an oblong block. Each cheese weighs between 17½ and 26 pounds.
The method of making Caciocavallo Siciliano is similar to the method of making Caciocavallo and Provolone, except for the following: The curd is not placed in cold water to firm it, but is pressed in forms. Although according to some authorities it may be salted in brine, it usually is salted with dry salt over a period of about 20 days. It is not smoked and may be paraffined. It is cured for at least 3 months and is used both as a table cheese and for grating.
Analysis: Moisture, not more than 40 percent; fat in the solids, not less than 42 percent.
Cacio Fiore
Cacio Fiore, also called Caciotta, is a soft, yellowish, Italian cheese with a delicate, buttery flavor. It has a soft and delicate curd similar to Bel Paese and the Stracchino and Crescenza cheeses of Lombardy. It is made from ewe's or goat's milk, usually in the cold winter months.
Whole milk is colored with saffron and is set at a temperature of 95° F., preferably with vegetable rennet extract (caglio fiore). Use of this extract, which is prepared from salt water and wild artichoke flowers (fiore), produces the soft, delicate curd. After a coagulation period of 25 minutes, the curd is broken into comparatively large pieces and is dipped into rectangular or round wooden forms that are lined with linen cloth; the forms are placed on straw mats on an inclined table to drain. After draining, the cheese is salted with dry salt and is kept on a straw mat and turned daily. It is ready to eat about 10 days after it is made. The average yield is 25 to 30 pounds of cheese per 100 pounds of milk. Each cheese weighs between 2 and 4½ pounds.
Cacio Fiore Aquilano is a similar cheese that usually is made in winter (January and February). It is a rectangular, fast-ripening, Stracchino (Lombardy) type cheese made from ewe's milk, preferably with vegetable (fiore) rennet, although good results can be obtained also with calf rennet.
Fresh milk is colored with saffron and is set with rennet at a temperature of 95° F. After a coagulation period of 50 minutes, the curd is cut, drained, placed in the forms, and salted in the same way as in making Crescenza. This cheese should be eaten within a month after it is made.
Caerphilly
Caerphilly is a semisoft, cow's milk cheese made in Wales, and is especially popular among Welch miners. It is circular and flat, about 9 inches in diameter and 2½ to 3½ inches thick, and weighs about 8 pounds. The cheese is white and smooth, lacks elasticity, and is granular rather than waxy when broken.
Fresh whole milk is inoculated with starter and ripened slightly. The milk is heated to 84° or 90° F., and rennet is added. After a curdling period of 40 to 60 minutes, the curd is cut into small pieces, stirred carefully for 10 minutes, and (if the rennet was added at 84°) warmed gradually to 90° in another 20 minutes. Then the whey is drained off, and the curd is ladled into small cloth bags which are hung up for draining or pressed lightly. After about an hour the curd is broken up or it may be cut into small cubes, and it is repressed. Again the curd is broken up, and salt is mixed in at the rate of 1 ounce of salt to 3 pounds of curd. The curd is then placed in cloth-lined forms and again pressed. The cheeses are redressed and repressed after several hours, and then daily, with gradually increasing pressure, for about 3 days. They are cured on shelves in a damp curing room at 65° to 70°, for 2 to 3 weeks. During that time they are kept clean and are inverted frequently. A thin, white layer of mold forms on the surface, which is considered desirable in proper ripening. The cheese is perishable and must be eaten soon after curing. The yield is relatively high.
Analysis: Moisture, 37.0 percent or more; fat, 30.4 percent; and protein, 37.2 percent.
Calcagno
Calcagno, a hard cheese made in Sicily, is classed as a pecorino (ewe's-milk) cheese suitable for grating.
Cambridge
Cambridge cheese, which is known also as York cheese, is a soft cheese made in England. Cow's whole milk is set at a temperature of 90° F. with enough rennet to coagulate it in an hour. The uncut curd is dipped into molds, and it is ready to eat after standing for 30 hours.
Camembert
Camembert, a soft, surface-ripened, cow's-milk cheese, was first made in 1791 by Marie Fontaine (Madame Harel) at Camembert, a hamlet in the Department of Orne, France. It is said that Napoleon was served this cheese, which was as yet unnamed, and he thereupon named it Camembert. The industry soon extended from Orne to the Department of Calvados, and these two Departments are still the principal centers of production. However, Camembert-type cheese is made also in other parts of France and in other countries, including the United States.
Each cheese is about 4½ inches in diameter, 1 to 1½ inches thick, and weighs about 10 ounces. The interior is yellow and waxy, creamy, or almost fluid in consistency, depending on the degree of ripening. The rind is a thin, felt-like layer of gray mold and dry cheese interspersed with patches of reddish yellow. Camembert is made in much the same way as Brie, but it is smaller and the characteristic flavor differs.
The method of making Camembert is in general as follows: Good-quality whole milk or milk standardized to a fat content of 3.5 percent is put in small vats or in flat-bottomed, conical metal cans that hold about 200 pounds. Lactic starter is added, and the milk is warmed to a temperature of approximately 85° F. A little color may be added, and enough rennet is added so the curd will be firm enough to dip in 1 to 1½ hours. The curd may be cut before it is put into the hoops to hasten drainage of the whey, but usually it is hooped without cutting.
The curd is ladled carefully—a slice at a time and with as little breaking as possible—into perforated, circular hoops that rest on rush mats on drain boards on a draining table. The hoops are about 4½ inches in diameter and 5 inches deep and are open at both ends. In some factories half hoops just large enough to slip over the deeper hoops easily (4⅝ inches in diameter and 2½ inches deep) are used, and in some factories heavy metal disks are placed on the curd to aid in settling it evenly. The temperature of the room should be about 70° F.
The hoops are turned and the mats are changed after a few hours, and this procedure is repeated frequently for about 2 days. At the end of the first day, the cheeses will have settled to a thickness of 1½ to 1¾ inches, and the deeper hoops may be removed. At the end of the second day, the cheeses are removed from the hoops, salted with fine dry salt, and may be inoculated with a culture of mold and bacteria. The culture either is mixed with the salt and rubbed on the surface of the cheeses, or it is dissolved in water and sprayed on. Then the cheeses are moved to the curing room.
Curing the cheese is the most difficult part of the manufacturing process for there must be a uniform and progressive development of the ripening agents and at the same time the curd must dry gradually but not too rapidly. The cheeses are cured on open board frames or shelves at a temperature of about 55° F. and a relative humidity of 85 to 90 percent for about 3 weeks; then at a temperature of 48° to 50°. In the United States, if the cheese is made from raw milk it is cured for at least 60 days. Cheeses are turned frequently. A primary surface growth of a grayish-white felt-like layer of mold is followed by a secondary fermentation that produces a trace of sliminess and changes the surface to show spots of yellow and finally a reddish or russet color; at the same time the interior of the curd becomes creamy and somewhat yellow.
The cheeses are wrapped in paper, parchment, or cellophane and may be covered with metal foil; they usually are packed in round, flat, wooden or plastic boxes. Sometimes they are cut in pie-shaped segments for marketing, but they are said to cure more normally if they are not cut. From 13 to 15 pounds of Camembert cheese is obtained per 100 pounds of whole milk.
Analysis: Moisture, 52.3 percent in domestic Camembert, and 43 to 54.4 percent in imported; fat, 24 to 28 percent (at least 50 percent in the solids); protein, 17 to 21 percent; and salt, 2.6 percent.
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