SOFT CHEESES. 233 



dependent upon the growth of molds. The same is true of 

 Gorgonzola cheese (Fig. 31). 



Not all the soft cheeses, however, are ripened by the 

 growth of molds; indeed, it is possible to divide the soft 

 cheeses into three types, which are not, however, rigidly 

 separated from each other. They are as follows : 



i. The cheeses in which the ripening is due primarily, or 

 wholly, to the growth of molds which grow throughout the 

 entire cheese. These include ^Roquefort, Gorgonzola, Stil- 

 ton and Gammelost. 



FIG. 31. 



Gorgonzola cheese. 



2. Cheeses in which molds and bacteria both are concerned 

 in the ripening process, the molds usually growing first on the 

 surface and extending somewhat into the interior. These 

 include the Brie cheeses (Fig. 25, 6), and some others. 



3. Cheeses in which bacteria alone are concerned in the 

 ripening. In these cheeses the ripening occurs chiefly from 

 the surface and extends toward the inside. It includes the 

 Limburger, Camembert (Fig. 25, 9), the Backstein cheeses, 

 and some others. 



No general description can be given of the method of 

 manufacture of these various types of cheese, because each 

 kind of cheese is made in a special way. The methods of 

 manufacture have all been determined empirically without the 

 cheese-maker having any knowledge of the reasons for the 



