236 BACTERIA IN CHEESE MAKING. 



own home and the organisms discovered, transplanted and 

 developed in new factories. Patient study will no doubt in 

 time disclose the peculiar organisms which produce the ripen- 

 ing of most of these types of cheese, and after these have been 

 determined there should be no difficulty in establishing the 

 manufacture of any kind of cheeses in any one locality. Here 

 is an industry ready for development, but its proper develop- 

 ment will require, not only a practical knowledge of the manu- 

 facture of these brands of cheeses in their own homes, but 

 also a bacteriological study of the microorganisms present in 

 the original localities, and their transfer and cultivation in 

 the new localities. What may develop in this line in the 

 future can hardly be stated, but there seems to be nothing in 

 the way of the manufacture of any type of soft cheese as soon 

 as the problems are properly studied.. 



FIG. 32. 



Parmesan cheese. 



Hard Cheeses. We know even less in regard to the ripen- 

 ing of the hard cheeses. The general phenomenon is some- 

 what the same. The cheese becomes converted into partly 

 digested products and develops certain flavors. The ripening, 

 however, takes place much more slowly than in the soft 

 cheeses, several weeks or even months being required. The 

 final product is quite different from the soft cheese, not only 

 in its texture, but in its flavor (Fig. 32). In the ripening, 



