THE CAMEMBERT TYPE OF CHEESE 69 
The latter is mostly found in milk and will appear on the 
cheese slowly. To insure its rapid growth the cheese may be 
inoculated with it also. The same method may be employed 
except that this mold is grown in gelatin culture medium in- 
stead of upon crackers. 
The cheeses are turned not only to secure the inoculation 
of both sides, but also to prevent them from becoming too 
compact on the under side on accqunt of the greater pressure 
there, and to insure a smoother surface on both sides. 
The quickest and easiest way to turn the cheeses is to cover 
the nine forms with a second mat and another board. Place 
one hand under the lower board and the other over the upper, 
and then invert (Fig. 25). If the cheeses thus turned do not 
rest flat on the bottom, they are straightened out by moving 
the forms. After turning and inoculating, the. cheeses are 
left without any further handling until the next morning, 
when they are taken out of the forms and salted. 
By this time they have shrunk almost to their final size. 
In case they are not yet hard enough to be safely handled, 
they are turned again and left to stand until they are suffi- 
ciently firm. 
SALTIUNG, 
The salting is done by taking two cheeses together, just 
rolling the edges and then rubbing their surfaces in salt. The 
salt tobe used should not be too fine, as this would produce 
over salting (Frontispiece). 
After salting, the cheeses are placed upon dry boards so 
that the sides which were previously at the top will now be 
at the bottom. The next morning it will be found that all 
of the salt has dissolved and that most of it has diffused into 
tie» cheese, _IThe cheeses are again transferred to another 
dry board or cane bottom, after turning, and are ready for the 
ripening process. The reason for transferring them to dry 
boards is that a dry board is less apt to become covered with 
mold. 
CUrr, CURD, 
A cheese from uncut curd is made somewhat differently. 
Although the cut curd drains more rapidly, the draining of 
the uncut curd can be greatly facilitated by allowing the milk 
to become more acid before adding the rennet. 
