110 THE BOOK OF CHEESE 



teen days between production and consumption with a 

 probable period of at least one month for most samples. 

 As they come to America, these forms usually show 

 fermentive changes beyond those tolerated in the do- 

 mestic product. This may take either of several forms : 



(1) intensification of acid flavor with the intensification 

 of the characteristic flavors of the particular brand; 



(2) the development of old or rancid flavors ; (3) the de- 

 velopment of Oidium and partial softening of the mass 

 through its agency; (4) the growth of Roquefort mold 

 and development of the flavor associated with that 

 organism. This last form was found in a shipment of 

 Hungarian Briuse which showed about 40 per cent fat, 

 14 per cent protein and 43 per cent water. 



