SOFT CHEESES RIPENED BY MOLD 



129 



fairly firm in texture with high flavor; still others show 

 dry moldy surfaces and mild flavors. The product of 

 certain factories is always characterized by the presence 

 and characteristic ammoniacal odor of Penicillium br&vi- 

 caule. 



Each of these forms seems to appeal to some classes 

 of consumers, so that in handling imported Camembert 

 the trade comes to assign the product to specific groups 

 of purchasers according to the conditions observed at 

 its arrival from Europe. 



151. Factory. The type of factory to be used in 

 making and ripening Camembert must be adjusted to 



wiiwaii. 



f i 

 II 



MM 



FIG. 22. Camembert cheese factory at Lisieux, France. The square 

 windows are seen in the second-floor rooms. 



the climate. This product originated in the Normandy 

 section of France which is but a few feet above sea level, 

 is swept by winds from the Gulf Stream, and has a narrow 

 range of temperature, with highly humid conditions. In 

 that region, every effort must be made to secure ventila- 



