THE CAMEMBERT TYPE OF CHEESE 67 

Fic. 24—Cheese boards, mats and forms as arranged for draining cheese. 
; INOCULATION AND TURNING. 
Although it is not customary for French cheesemakers to 
inoculate Camembert cheese with mold, we have found it 
very desirable. Under the conditions found in Normandy 
the cheese acquires its moldy covering by accidental inocula- 
tion rapidly enough. Even then undesirable molds often ap- 
pear and complicate matters to the injury of the Teheese: 
In our experimental work definite inoculation on the day of 
- making has been necessary to secure satisfactory results. 
Where dependence is placed upon accidental inoculation 
undesirable molds often get on the cheeses ahead: of* the 
Camembert mold, with the result of either a poor cheese or 
one spoiled entirely. On the other hand, if a cheese is in- 
oculated with the Camembert mold at the outset, this will 
grow and cover the cheese rapidly, which practically protects 
the cheese from the infection of other molds. A very good 
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—— SS Oe 

