FANCY CHEESES 385 



in the trade parchment paper is nearly always used. The 

 cheeses wrapped in tin foil very commonly develop stronger 

 flavors and softer texture than those wrapped in paper. The 

 time of wrapping affects the kind of cheese produced, and the 

 intensity of the flavor can be partly regulated in this way. 

 If a cheese with a strong flavor is desired, the wrapping must be 

 done when the cheese is only slightly covered with the white 

 mold. The wrapping checks the growth of the latter and pro- 

 motes a more rapid development of the other mold, Oidium 

 lactis. On the other hand, a mild flavor can be obtained by 

 wrapping the cheese after the growth of mold has become luxu- 

 riant and has turned blue. 



After being wrapped the cheeses are often put in small, round 

 boxes, which they fit tightly and in which they are later shipped 

 to market. These boxes help to maintain the shape of the 

 cheeses, which become quite soft during ripening. At the end 

 of the second week the cheeses are transferred to the second 

 ripening room, where they remain until they are ready for ship- 

 ment, or, if desired, until they are fully ripe. During the third 

 week the ripening proceeds rapidly, and the cheeses become one- 

 half to two-thirds ripe. On the surface slimy, reddish spots 

 appear, and the cheese begins to give off a characteristic Camem- 

 bert odor. Between the third and the fourth week the hard curd 

 in the center usually disappears, and the cheese has a creamy, 

 waxlike texture. The delicious flavor found in all Camembert 

 cheese is now evident. A little hard curd may still be found in 

 the center of the cheese, but this will disappear if given time. 

 Factory methods. 



In factory practice in France and also where these cheeses are 

 now made in America they are wrapped and put into boxes as 

 soon as the covering of mold is well started. This is when they 

 are about two weeks old. Instead of ripening further in the 

 factory, they commonly are sent to market at once. Further 

 ripening thus becomes a matter for the dealer. Although this 

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