CHEESE' 59 



used as food until a ripening process has been carried 

 on which gives it the most desired flavor and increases 

 the digestibility of the albuninous matter by making 

 it easier of solution. The change of the liquid milk 

 into the solid curd is a chemical change, but to nu- 

 merous species of bacteria and molds we are indebted 

 for the many varied flavors which tickle the nerves of 

 taste. 



Certain species grow best 

 in damp, dark caves, and 

 some of the foreign, strong, 

 highly-flavored cheeses are 

 ripened in these caves. 



Some species produce 

 large quantities of gas which 

 puffs up the cheese or leaves 

 holes, large or small, few or 

 many, according to the num- 

 ber of bacteria present. F i g . 36. A Bacterium which 



Fig . 36. Make8 "Swelled" Cheese. 



In some kinds of cheese, large holes are made in 



Molds in 



the finished product and mold spores inserted. These Ripening 

 grow and give the characteristic flavor to the food. 

 This is seen in the "Roquefort" which was first made 

 in a French village of that name from sheep's milk. 

 Brie, Stilton, and Gorgonzola are also allowed to gain 

 flavor from molds, while the Edam is inoculated with 

 a bacterium. Sometimes the fermentations develop 

 poisonous products of putrefaction which may result 



