CHAPTER IX 

 SOFT CHEESES RIPENED BY BACTERIA 



A BACTERIALLY-RIPENED series of cheeses parallels the 

 mold-ripened group as typified by Camembert. Although 

 the varieties overlap, these may be roughly grouped as : 

 (1) those made from friable or soft curd; (2) those made 

 from firm or rubbery curd. In the first group, the curd 

 is set at 86 F., or below; in the second, the rennet is 

 added at 90 F. or above. In the first, the lower tem- 

 perature and long curdling time with ripened milk gives a 

 soft friable curd which may be toughened somewhat by 

 cutting and stirring in the whey. This section is typified 

 by dTsigny, American Brie, Liederkranz. In the second, 

 curdling of unripened milk at temperatures of 90 F. 

 or above insures a smooth elastic curd which fuses more 

 or less completely into the firm rubbery "mass typified 

 by freshly made Limburger. 



155. The Isigny group. A series of names, dTsigny, 

 Brie, Brie dTsigny, combined with trade names, are 

 used for a domestic cheese, made in a small number 

 of factories distributed over New York, Pennsylvania, 

 Michigan, Illinois, Wisconsin, Iowa and California. 

 The cheeses sold under the separate varietal names differ 

 only in diameter; their thickness is fairly uniform; the 

 process of manufacture and ripening with resultant 

 textures and flavors furnishes no fundamental varietal 



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