THE MANUFACTURE OF CAMEMBERT CHEESE. 
11 
sprinkle the cheese with a water culture of mold, while others put the 
mold into the salt. The disadvantage of putting mold into the milk 
seems to be that all surfaces of the cheese do not get a good develop- 
ment. Spraying the cheese with a water culture of the mold by 
means of an atomizer is an easy and efficient way of inoculating the 
cheese, as is also mixing some of the mold with salt. French makers 
claim that it is not necessary to inoculate with the mold after it is 
once established, for then the air and equipment have enough mold 
spores to inoculate the cheese without other inoculations. 
It is always advisable to inoculate everything in the way of equip- 
ment and the rooms at the beginning of each season, or in places 
Fig. 3. — Salting the cheese. 
where the making operations have been suspended for a time. As 
regards the best method of establishing the mold much depends upon 
local conditions. Most manufacturers have found it advisable to 
inoculate daily. This seems especially true when the curd is cut or 
broken, for more trouble is experienced then in getting a quick and 
proper development of mold. 
Too vigorous a development of mold should always be avoided, yet 
a fairly good growth is necessary to hold in check foreign molds and 
to give the cheese its characteristic flavor and texture. Under nor- 
mal conditions the reddish slime will spread over the cheese in the 
course of 10 to 14 days, depending somewhat on the system of manu- 
facture followed, temperature, and other conditions. 
