uring three-quarters of an inch every wayand allowed to stand for half an hour, after which the wheyis removed by means of a colander with small holes. Thecurd is then put into tinned iron molds which rest on woodengratings supported by planks. When the curd has settledwell down in the mold five or… … 9—Salting Camembert 1 0—Shaping Half Salt Cheese by Hand to forms of less height. At night they are turned again andon the third day salt is applied to the rim and one face and,twelve hours afterward, to the other face. The Geromecheeses are then sent to the drying-room where they remaintwo or…
Architecture, Domestic · Landscape gardening
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