260 



AGRICULTURAL BACTERIOLOGY. 



with mold spores, or sometimes the form in which the cheese 

 is placed for shaping has a straw bottom. In this way the curd 

 is inoculated on the outside with mold spores. In the making 

 of the Roquefort the molds are artificially planted in the 

 cheese. The molds are first developed upon specially pre- 

 pared masses of bread. After a luxuriant growth of molds 

 appears, the bread is dried and powdered and, when the cheese 

 is made, this powdered moldy bread is mixed with the cheese 

 curd. The whole cheese thus becomes filled with molds. 

 To facilitate the ripening in the interior of the mass, the cheese 

 is pierced full of holes by a special machine in order to allow 

 the entrance into the center of the cheese of a sufficiency of 

 oxygen to enable the molds to grow. A somewhat similar 

 process is used in the making of Stilton cheese. It has 



FIG. 30. 



Molds concerned in the ripening of Gammelost cheese. (JohaM-Olsfn.) 



recently been found that the Gammelost cheese, a popular 

 cheese in Sweden, is also due to ripening by molds and Johan- 

 Olsen (Fig. 30) has cultivated these molds in the laboratory 

 and used them successfully in producing this type of cheese. 

 The cheeses, thus inoculated, naturally or artificially by 



