THE CAMEMBERT TYPE OF CHEESE 71 
formly on both sides of the cheeses, and as they do not stick 
to the bottoms so tenaciously, it is necessary to turn them but 
once or twice in the first room, which reduces the labor con- 
ee The cheeses resting on boards must be turned 
aily. 
FIRST WEEK OF RIPENING. 
During the first week any ripening which occurs is not 
noticeable, but the cheese remains in the form of hard curd. 
The surface of the cheese often becomes slightly slimy, and 
some change in the color can be noticed. Towards the end 
of this first week the mold can be seen upon looking closely. 
SECOND WEEK OF RIPENING. 
During the second week the mold, when once started, grows 
very rapidly; and in the course of one or two days it covers 
the cheese completely, giving it a snow-white, cottonlike ap- 
pearance. This white coat of mold turns to a grey green 
' within two to four days, and by this time the cheeses begin 
to show actual ripening. The cheese grows softer just under 
the coat of mold, and the ripening proceeds gradually toward 
the center. On cutting the cheese open now, a thin layer of 
softened curd can be observed under the mold. The texture of 
this ripened part is creamy and soft, just as the whole cheese 
will be at the time of complete ripening. 
If the cheeses remain upon the shelves in the ripening room 
under proper conditions, as they often do in France, they 
will ripen completely. But under our conditions, where the 
air is dryer, we have found it necessary to wrap the cheeses 
during the second week in parchment paper or tin foil . This 
prevents evaporation and hardening, checks the growth of 
mold, and promotes the growth of the other organisms, thus 
hastening the ripening. 
When the cheeses appear dry and tend to become hard, tin 
foil seems to give the better result. But in the factories in 
the trade, parchment paper is nearly always used. The cheese 
wrapped in tin foil very commonly develop stronger flavors 
and softer texture than those wrapped in paper. The time of 
wrapping affects the kind of cheese produced. If a cheese 
with a strong flavor is desired, the wrapping must be done 
when the cheese is slightly covered with the white mold. On 
the other hand, a mild flavor can be obtained by wrapping the 
