20 BULLETIN 1171, U. S. DEPARTMENT OF AGRICULTURE. 
At times it is almost impossible to grow the Camembert mold and 
the surface of the cheese takes on a reddish color, not at all desirable 
at this stage of the ripening. While it is true that the cheese may 
be ripened beneath despite the action of this organism, the appear- 
ance of the cheese is not attractive, the flavor is impaired, and a 
putrefactive odor is in evidence. When the oidium fermentation 
supersedes the normal Camembert fermentation it is desirable to keep 
the air in as dry a condition as possible and thereby encourage the 
development of the Camembert mold. If the oidium has not made 
much headway the Camembert mold can be induced to grow and 
eventually cover the cheese and thereby reduce the injurious effects. 
A slight growth of oidium, provided it does not go too far, is de- 
sirable in preventing a thick, feltlike growth of the Camembert mold. 
CAMEMBERT-MOLD RIPENING. 
In five or six days after inoculation, depending on the temperature, 
the cheese shows slightly brown spots of Camembert mold. After it 
is put in the curing room this is followed by small white patches of 
mycelium of the Camembert mold. Unless too great a development 
of the Oidium lactis mold is present the network of mycelium spreads 
rapidly over the surface of the cheese and in the course of 10 to 14 
days the presence of colored spots caused by the Camembert spores 
is noticeable. The coloring appears to develop more rapidly on the 
edge than on the surface of the cheese, due, possibly, to the mold 
being held somewhat in check by repeated turnings. If the cheese 
is kept on open boards it is removed and placed on smooth ripening 
boards. Prior to this the cheese should be turned daily in order 
that the strips of wood may not cut into the cheese and that the 
surface of the cheese may not be broken by sticking. When the 
Camembert mold is once established it develops with surprising 
rapidity, especially with the unbroken curd, and efforts must be made 
to check too luxuriant a growth. 
" FERMENTS ROUGES," OR RED GROWTH. 
A red or yellow color on the surface of the Camembert cheese, ( 
due to bacteria, yeasts, and mycoderma, is usually taken as an indi- 
cation of good quality. While there may be some doubt as to 
whether or not the surface organisms actually hasten the ripening 
of the cheese or improve its flavor, it is desirable that the growth 
should gradually spread itself over the Camembert mold so that * 
when marketed there should be only spots showing the Camembert 
mold. At the time the red slime begins to develop the growth of 
the Camembert mold gradually ceases, and the reaction of the sur- 
face tends to be alkaline instead of acid. The reddish growth is at 
least a good indication that the cheese has been ripened under proper 
curing conditions. This slimy growth not only tends to check too 
luxuriant a growth of the mold, but it is said to form a protective 
coating which prevents access of air to the cheese and thereby checks 
the likelihood of flavors and odors of rancidity. 
Maze, of the Pasteur Institute, advises inoculating the curing 
equipment with these surface organisms. Our experience has led 
us to believe that it is advisable to inoculate with these organisms 
at least at the beginning of the Camembert season or in new curing 
