Cheese and its economical uses in the diet

by C. F. Langworthy; Caroline Louisa Hunt

BRIE AND CAMEMBERT CHEESE.

These are very soft rennet cheeses of foreign origin and of somewhat smaller nutritive value than standard cheese, and of strong flavor and odor. They are not often used in cookery, but are used as an accompaniment to other foods. The Bureau of Animal Industry and the Connecticut Storrs Experiment Station in cooperation have experimented with the making of Camembert cheese with marked success, and have published a full account of the work.[6]