272 MODERN DAIRY PRACTICE. 



tion take place, and we cannot therefore make use of such 

 simple means as in butter-making. To reach the desired 

 changes in the cheese, it was necessary, where these are 

 rather energetic, to give up cleanliness, and a more intense 

 infection with fermentation bacteria was thus secured. 

 Where less thorough changes are needed, as, e.g., in the 

 making of English or Dutch cheeses, greater cleanliness 

 can be observed, but cleanliness is not even here observed 

 to any similar extent, as we have seen, as is necessary in 

 the manufacture of butter. 



It is but natural that successful results are often not 

 obtained when, as is often the case, several kinds of cheese 

 are made in the same factory and kept in the same curing- 

 room. We saw that the different kinds of cheese need 

 different bacteria for their proper curing, and different de- 

 grees of moisture and temperature, etc., and still they are 

 made to cure in the same room and it is expected that 

 each will develop its characteristic flavor. The result usu- 

 ally is that the different kinds are all failures. 



If we compare such cheese-factories with those in 

 Switzerland, we find at once that the old method of cheese- 

 manufacture in the latter country is on a considerably 

 firmer basis than that elsewhere. Only one kind of 

 cheese is usually made in Switzerland, and it has been 

 manufactured through centuries. All curing-rooms, cheese- 

 factories, and perhaps also farm-houses have been infected 

 with the very bacteria favorable to the curing of this 

 cheese, and it is therefore almost a certainty that the correct 

 bacteria will appear to ripen the cheese in the manner de- 

 sired.* In the same way every section of France makes 



*Baumann (Landw. Vers. 8tat., 42, p. 214) states that the fact 

 that genuine Emmenthal cheese, i.e., such made in Switzerland it-- 



