BACTERIA AND CHEESE-MAKING. 269 



Cantat cheese, not a single form is present in Swiss cheese, 

 as shown by Adametz's investigations. In my work with 

 Swiss cheese made in Finland I have found but very few 

 of the bacteria which the latter scientist gives as typical 

 for this cheese. 



All the methods of cheese-manufacture so far described 

 are characterized by the fact that although the bacteria 

 play a most important part in the making and curing of 

 the cheese in each case, no special care is taken that the 

 desired bacteria are really introduced. It is left to chance 

 whether they take part or not. Often, however, the out- 

 come is different than was expected, the cheese produced 

 having a different flavor and being of a different appear- 

 ance than that desired. I shall only mention that the 

 Swiss scientist Freudenreich states that 40 per cent of Em- 

 menthol cheese is not cured in the proper manner, and 

 that we still more rarely find the correct flavor and taste 

 in imitation Swiss cheese. The same is true in case of 

 the soft French cheeses. Outside of their native country 

 they only exceptionally obtain the genuine flavor and ap- 

 pearance. 



