68 STORRS AGRICULTURAL EXPERIMENT STATION 
proof of this statement is that one can almost always find 
some other species of molds on imported cheese, while the 
inoculated cheeses are generally pure cultures, unless the cul- 
ture they were inoculated with was of poor quality. It is 
necessary that the maker know the right mold when he sees it. 
A most satisfactory way of inoculating is as follows: Take 
a small jar with a tin cover which has been punched full of 
small holes, like an ordinary pepper box. Fill it half full of 
water, add a piece of moldy cracker or a piece of cheese with 
a good growth of the proper mold, and shake thoroughly. The 
contents of the jar are now sprinkled upon the surface of 
each cheese, then the cheeses are turned and inoculated in the 
same manner on the other side. 
Another simple and very convenient way of inoculation, 
especially adapted to use in large factories, consists in taking 
two cheeses well covered with mold, and knocking them to- 
gether over the hoops, In this way enough spores drop upon 
the cheese to give good results. 
This inoculation is by the “Penicillium Camemberti,” but 
a second mold, Oidium lactis, seems to be necessary for the 
production of flavor in Camembert cheese, as has been in- 
dicated in a previous paper. 

Fic. 25—Method of turning cheese. 
