_Brie Cheese._--This is one of the most famous of French cheeses. It is made in the form of a round flat mass about 16 inches in diameter for the grande Brie and 12 inches in diameter for the petite Brie. The thickness of the cheese is about one inch. The method of preparation is not very greatly different from that of cheeses in general. During the curing process, as in the case of Camembert, mould develops, especially on the outside of the cheese, and the change which goes on in the interior breaks down the casein, forming a creamy mass of a strong, piquant flavor. The mould which grows upon the outside of Brie cheese gives it a strong odor which reminds one of decomposition. Brie cheese might be said to resemble in general properties the Camembert variety of cheese. _Roquefort_ cheese is a very popular cheese made in France from sheep’s milk. When properly ripened it shows a green mould. It is made in a particular way at Roquefort, and according to König has the following composition: Water, 36.85 percent Fat, 30.61 „ Proteids, 25.25 „ Lactic acid, 1.90 „ Ash, 5.39 „ _Port Du Salut._--This variety of cheese has a most deserving popularity, not only upon the Continent but in the United States. It is, however, not so generally known in this country as the Roquefort and Camembert varieties. It was long manufactured by a secret process by the Trappist monks of Bricquebec in the Department of Manche. The secret of the manufacture of this variety of cheese is guarded with the same jealousy by the monks as is the secret of making the chartreuse liqueur. Port Du Salut is always put up in very small packages of cylindrical form, flat, and about one inch in thickness. The cheese has a number of holes, in which it resembles the Swiss cheese. Its flesh, however, is mellow, and does not have the toughness nor solidity which characterizes the flesh of Swiss cheese. Although the monks’ secret has been well guarded the general method of its manufacture has been described (“Cheese and Cheese Making,” by Jas. Long and John Benson). The milk is brought to a temperature of 86 degrees F., and is treated with rennet in such a way as to separate the curd in about one-half hour. The separation of whey is secured in the usual manner, first, by allowing broken curd to stand, and afterwards by pressure. A peculiar form of pressure is said to be used by the monks,--a number of screws are placed side by side on a beam and a number of cheeses may be pressed at the same time. The pressure is applied solely by the hands and so is not very severe. After pressure the cheeses are placed in a ripening cellar, which is kept at about 54 degrees F. Care is taken in the ripening that the cheese does not become too dry.