APPENDIX Vn 



707 



walled and commonly guttulate, 4.5 to 5.5/1 in diameter. The growing and fruiting 

 period is about two weeks. This green mould grows in Camembert and other soft 

 cheeses, where it causes a breaking down of the casein. Camembert cheese is a soft 

 rennet cheese made from cow's milk. A typic cheese is about four and a half inches 

 in diameter and one and a quarter inches thick, and is sold in this country wrapped 

 in paper and inclosed in a wooden box of the same shape. The cheese has a rind of 



. X / i; 



*:■■■» -vi! i If 





- ■^f^ii^UU 1/1/ 



''■■■-■'imui{y'',^''--/ 



■■«IH»BS,W;..-'/ 



Fig. 246; — Penicillium sloloniferum. a, b, c, e, f, the types of branching at the 

 tips of the "stolons" by which the species spread in substrata; d, conidial fructifica- 

 tion; h, j, k, I, sketches of conidial fructifications of various ages; g, formation of 

 conidial spores; i, ripe conidiospores; m, n, germination of conidiospores; o, rough 

 diagram of habit. (After Thorn.) 



considerable thickness, which consists of moulds and dried cheese surrounding a 

 yellowish, waxy, creamy, or almost fluid interior depending upon the ripeness of 

 the cheese. Probably originated about 1791 in the Department of Orne in north- 

 western France, the industry has extended into other departments of the French 

 RepubUc. It is made from whole fresh milk, or from milk which has been skimmed 

 in part. The curd which forms at about 8o°to 85° is transferred to perforated tin 

 forms, or hoops. These rest upon rush mats, which permit free drainage. After 



