SOFT CHEESES RIPENED BY MOLD 123 



149. Ripening the cheese. The cheese is now ready 

 for the ripening rooms (Fig. 20). For this process tem- 

 peratures between 52 and 58 F. are desirable ; lower 



FIG. 20. Halloir, the first ripening room for Camembert in an American 



factory. 



