80 Agricultural Bacteriology. 



and present the same appearance. The mold is not 

 added intentionally, the maker relying on a sufficient 

 seeding of the curd from the utensils, etc. 



Limburger and Camembert cheese. The cheddar and 

 Swiss cheese are typical examples of the so called ' ' hard ' ' 

 cheese. Limburger and Camembert are "soft" cheese. 

 The soft varieties are always prepared in small molds, 

 since it would be impossible to handle them if they were 

 large, and also the proper ripening process proceeds from 

 the outer layers toward the inside. A cheddar cheese 

 can be made of any size desired; a large one ripens as 

 well as a small one since the process goes on uniformly 

 throughout the entire mass of the cheese. Swiss cheese- 

 ripen in the same manner but they are always made with 

 a large surface compared to the volume of the cheese on 

 account of the method of salting. The salt is applied to 

 the surface of the cheese. 



The soft cheese will keep but a short time while many 

 of the hard types will keep for years. The most impor- 

 tant of the soft cheese are Limburger, Camembert, and 

 Brie. In all of these the rennet and lactic acid bacteria 

 play the same part in the ripening process as they do in 

 cheddar and Swiss cheese. Again, as in Roquefort, 

 molds are one of the factors in ripening and in flavor pro- 

 duction. In the case of Camembert and Brie the mold 

 growth is confined to the outside of the cheese, instead of 

 growing through the cheese. The mold instead of pro- 

 ducing colored spores as in Roquefort is white. At least 

 two molds are necessary for the development of the typi- 

 cal flavor, one the common mold of milk, Oidium lactis 

 which forms a white velvet-like growth on the surface of 

 sour milk, the other a white mold closely related to the 

 mold found in Roquefort cheese. The cheese are not 



