BACTERIA IN CHEESE 



247 



America, but it is very common in Europe in the sections where 

 Camembert cheese is made. Its absence from America is the 

 chief reason why America has been unable to make Camembert 

 cheese ; and where successful cheeses have been produced, it 

 has been by importing and inoculating this species of mold 



FIG. 64 FOUR COLONIES OF A COMMON MOLD ON SOFT CHEESE 



Penicillium camemberti 



into the American cheese factories. This white mold grows 

 on the surface of the cheese, but does not penetrate below the 

 surface. After about two weeks it reaches its limit of growth, 

 forms spores and dries down to a somewhat thin crust. With 

 the white mold there commonly develops, also, a considerable 

 quantity of Oidium lactis, see page 55, and without much 

 doubt this organism contributes in a measure to the resulting 



