156 MEALS MEDICINAL. 
twenty-five hundredweight. Stilton Cheese requires, first, lactic 
bacteria to convert the milk sugar into lactic acid; then other 
special bacteria act on the casein, and peptonize it, changing 
the curd from a hard, insoluble substance into what is soluble 
and digestible, whilst the oidium, or lactic mould, gives the 
coating ; the blue inner mould goes by the name of Penicillium 
glaucum. This fine Cheese can now be imitated anywhere by 
using rich milk, and the famous Bacterium B. 41, of which pure 
cultures are made, and employed all over the world. 
Gorgonzola is an Italian Cheese (North Italy), made from the 
native pasture milk, and strongly resembling Stilton. After 
the curd has been thoroughly squeezed, a tumblerful of milk 
putrescent to mouldiness is added. This Cheese is coloured by 
Sage leaves, and its green mould is said to be an imitation 
effected by transfixing the Cheese here and there with copper 
skewers which are left in for a while. Originally this Cheese 
was made of so rich a quality as to fetch half-a-crown a pound 
(the mode of its manufacture being kept then a strict local secret), 
but now most of the Gorgonzola Cheese which comes into the: 
market is fabricated, and sells for about tenpence a pound. 
Again, the green colour of certain other Italian Cheeses is 
attributed to the milk having stood for a time in copper vessels, 
during which time of repose the milk would absorb an appreciable 
quantity of copper. In twenty-five samples of Parmesan 
Cheese, there was found to be present to every two pounds of the 
Cheese, from 0-8 to 3-3 per cent. of copper. Parmesan is a 
hard, dry, highly-flavoured Italian Cheese coloured with saffron. 
It is made among the rich pasturage of the Po meadows, from 
cows’ milk partly skimmed. Professor ‘Macfadyean told his 
hearers at the Royal Institute, February, 1903, that there is 
no finer food in the world for nutritive purposes than Cheese 
grated, and put into proper soups, such as of lentil, and the like, 
just as the Italians invariably sprinkle Parmesan over their | 
“* Minestra.”’ 
Camembert Cheese is made from new milk coagulated by the 
action of rennet, being then ladled into moulds, and allowed to 
drain ; these are then salted, and turned daily, whilst kept in 
caves, or cold cellars, for six weeks until ripe. The different 
flavours of the various sorts of Cheese are due, not to something 
in the local soil where each is produced, but simply to methods 
in making, which give more or less play to the several kinds of 
