Thenay
Thenay is a soft, whole-milk cheese that resembles Camembert and
Vendome. It is made, and most of it is consumed, in the region of Thenay,
Department of Loir-et-Cher, France. Rennet is added to a mixture of
evening and morning milk at a temperature of about 85 F. About 4 or 5
hours later, the curd is broken up and dipped into hoops about 5 inches in
diameter and 4 inches deep. After whey has drained from the curd for
about a day, the cheeses are removed from the hoops and salted. They are
placed in a well ventilated room for about 20 days, during which time they
will become covered with mold. The mold is cleaned off, and the cheeses
are moved to a cool, moist cellar to cure for another 15 days.
Analysis: Moisture, 30.1 percent; fat, 15.0 percent; protein, 18.1
percent;
and salt, 4.8 percent.
USDA Handbook No. 54, Cheese Varieties and Descriptions, G. P. Sanders,
1953
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