390 MANUAL OF MILK PRODUCTS 



hours without pressure being applied, the hoops are removed 

 and the surface of the cheese is sprinkled with salt. Charcoal 

 is sometimes mixed with the salt used. The cheese is then trans- 

 ferred to the first curing room, which is kept dry and well 

 ventilated. After remaining in this room for about eight days, 

 the cheese becomes covered with mold. It is then transferred 

 to the second curing room or cellar, which is usually very dark, 

 imperfectly ventilated, and has a temperature of about 60° F. 

 The cheese remains here from two to four weeks or until the 

 consistency and odor indicate that it is sufficiently ripened. 

 The red coloration which the surface of the cheese finally ac- 

 quires has been attributed to an organism designated Bacillus 

 firmatatis. The ripening is due to one or more species of molds 

 which occur on the surface and produce enzymes which in turn 

 cause a gradual and progressive breaking down of the casein 

 from the exterior toward the center. The interior of a ripened 

 cheese varies in consistency from waxy to semiliquid and has a 

 very pronounced odor and a sharp characteristic taste. 



All of the cheeses thus far described are dependent on the 

 action of certain types of microorganisms for the development 

 of their characteristic flavor and aroma. There is another 

 rather large group of soft cheeses, many of them very popular 

 in our markets, which do not undergo a ripening process. These 

 are made up from fresh green curd and are dependent for their 

 flavor and characteristics on the method of manufacture. This 

 group of cheeses includes the Neufchatel, cottage, cream, club, 

 pimento, and numerous other varieties. For descriptions of this 

 group of cheeses, see Chapter XI. 



