OLD-METHOD CHEESE-MAKING. 273 



mainly one kind of cheese, and it is natural that the bac- 

 teria useful in each case under such conditions must 

 gradually obtain the upper hand. 



We may in this connection mention a practice which I 

 have been informed has been followed at a German cheese- 

 factory in order to start the correct fermentation in the 

 soft "French cheese." When the factory was opened, 

 some green cheese guaranteed to be genuine, was im- 

 ported from France. The whole factory was then in- 

 fected with this cheese, the cheese-room and the vats, 

 the curing-room, cellar, and especially the shelves in the 

 rooms, etc. When cheese was later carefully made accord- 

 ing to the directions given, the curing process desired, and 

 an excellent quality was secured in the product. Such a 

 method of mass-infection is a step toward new-method 

 cheese-making toward the cheese-making of the future. 



self, is better than that made elsewhere, is due not so much to the 

 aromatic feed which the cows find in the mountain pastures or in a 

 higher fat content of the Swiss milk, as to the number of different 

 forms of bacteria in the milk being subject to smaller changes, and 

 the process of manufacture followed being better suited to the mix- 

 ture of bacteria in the milk, than is elsewhere the case. W. 



