116 THE BOOK OF CHEESE 



four days at first, then allowed to stand for a longer 

 period. 



When ripe, a Neufchatel cheese so made weighs about 

 125 grams. One liter of milk makes 225 grams of such 

 cheese. The ripening of Neufchatel has never been fully 

 studied, but a series of these cheeses were obtained by one 

 of the authors ; cultures were made and examined. 1 The 

 salt-content in the first place was found to be so high 

 that Oidium lactis was eliminated as an active factor 

 in the ripening. The mold proved to be on some 

 cheeses Penicillium Camemberti, the typical mold of 

 Camembert as it is made in Normandy, on others P. 

 Camemberti var. Rogeri, the pure white form as used 

 under the patents of M. Georges Roger in the region of 

 Seine-et-Marne to the eastward of Paris and called by 

 him and by Maze P. candidum. The physical condition 

 of the ripened curd and the flavors encountered were 

 those associated with these two species by many hundreds 

 of experiments during the Camembert investigation in 

 Connecticut. 2 These facts justify the conclusion that 

 ripened Neufchatel is first soured by lactic organisms, 

 then so salted as to eliminate or reduce to a minimum 

 the characteristic activities of Oidium lactis, while the 

 proteolytic action and the physical changes are closely 

 similar to those of Camembert which is ripened primarily 

 by the same molds. 



1 Thorn, C., J. N. Currie and K. J. Matheson, Studies relat- 

 ing to the Roquefort and Camembert types of cheese, Conn. 

 (Storrs) Exp. Sta. Bui. 79, page 392. 



2 Full discussion of this product is found in U. S. Dept. Agr. 

 Bur. An. Ind. Bui. 115. Camembert cheese problems in the 

 U. S. also published as Storrs Exp. Sta. Bui. 58 with the 

 same title. Also a supplementary paper in Bui. 79 of Storrs 

 Exp. Sta. 



