THE MANUFACTURE OF CAMEMBERT CHEESE. 
19 
drains abnormally slowly, there is more likely to be a fermentation 
of this character. At other times this fermentation may not appear 
until several days later. This condition, however, is more rare. 
"When great difficulty is experienced in handling this organism, the 
forms, mats, and drain boards should be held in water as nearly as 
possible to the boiling point for an hour, and every possible precau- 
tion should be taken to keep the drain tables and other equipment 
scrupulously clean. 
Fig. 7. — Turning cheese in curing room. Humidifying apparatus attached to ceiling. 
Salt checks the development of oidium and renders its injurious 
effects less obnoxious. For this reason the average Camembert cheese 
should contain about 2J per cent of salt when ripened. The cheese 
should always be salted before this organism makes too much head- 
way or the gelatinous surface growth will interfere with the proper 
absorption of salt. Such a fermentation develops a soft, irregular 
rind which breaks and peels easily and unless great care is taken 
the cheese may be a total loss. A liquid layer quickly develops 
beneath the coat of this organism and as a consequence the Camem- 
bert mold makes less development than it would without this soften- 
ing effect. 
