128 THE STORY OF MILK 



often mixed with chopped peppers, olives or nuts and 

 make excellent sandwiches. 



Cured Soft Cheese. — For Cream or Neufchatel cheese, 

 made for curing, the curd is salted more than for fresh 

 cheese, or the molded cheese is rolled in salt. For a 

 week or two it is placed in a curing room on straw 

 mats or the like where it ferments slightly before being 

 wTapped and packed for shipment. 



French Soft Cheese. — The many forms of French soft 

 cheese as represented by the Brie, the Camemhert, etc., 

 are subjected to special fermentations which give to 

 each its peculiar flavor. Attempts have been made to 

 use pure cultures of the bacteria active in such fer- 

 mentations and so reduce the art of cheesemaking to 

 a more scientific process. But it has been found that 

 any desired kind of cheese cannot be made simply by 

 adding a culture of this or that bacterium to pasteurized 

 milk. Of vastly greater importance for the development 

 of the proper bacteria and flavor is the handling of the 

 milk and the curd by the experienced cheesemaker. 

 Inoculation with a pure culture alone does not make 

 the special cheese wanted. 



