FANCY CHEESES 381 



ally pure cultures, unless the culture with which they were inoc- 

 ulated was of poor quality. It is necessary that the maker 

 should know the right mold when he sees it. 



A most satisfactory way of inoculating is as follows : Take a 

 small jar with a tin cover which has been punched full of small 

 holes, like an ordinary pepper box, fill it half full with water, add 

 a piece of moldy cracker or a piece of cheese with a good growth 

 of the proper mold, and shake thoroughly. The contents of the 

 jar are now sprinkled upon the surface of each cheese, then the 

 cheeses are turned and inoculated in the same manner on the 

 other side. 



Another simple and very convenient way of inoculation, 

 especially adapted to use in large factories, consists in taking 

 two cheeses well covered with mold and knocking them together 

 over the hoops. In this way enough spores drop upon the cheese 

 to give good results. 



This inoculation is by the Penicillium camemberti; but a 

 second mold, Oidiwn lactis, seems to be necessary for the produc- 

 tion of flavor in Camembert cheese, as has been indicated in a 

 previous paper. 1 The latter is mostly found in milk and will 

 appear on the cheese slowly. To insure its rapid growth the 

 cheese may be inoculated with it also. The same method of 

 inoculation may be employed as with the other mold, except 

 that Oidium lactis is grown in a gelatin culture medium instead 

 of upon crackers. 



The cheeses are turned, not only to secure the inoculation of 

 both sides, but also to prevent them from becoming too compact 

 on the underside on account of the greater pressure there and 

 to insure a smoother surface on both sides. The quickest and 

 easiest way to turn the cheeses is to cover the nine forms with a 

 second mat and board. Place one hand under the lower board 

 and the other over the upper, and then invert (Fig. 68). If 



1 Bulletin No. 82, Bureau of Animal Industry. 



