42 STORRS AGRICULTURAL EXPERIMENT STATION. 
THE CAMEMBERT TYPE OF SOFT CHEESE IN THE 
UNITED STATES, Agee o¥auee eee 
INTRODUCTORY PAPER BY H. W. CONN, CHARLES THoa 
A. W. BOSWORTH, W. A. STOCKING, JR., T. W. ISSAJEFF. 
[Published jointly by the Storrs Agricultural Experiment Station and by the Dairy 
Division of the Bureau of Animal Industry, U. S. Dept. of Agr., Washington, D. C.] 

INTRODUCTION: 
[BY L. A. CLINTON, DIRECTOR STORRS AGRICULTURAL EXPERIMENT STATION. | 
The investigations in soft cheese making were undertaken 
by the Storrs Agricultural Experiment Station with the hope 
that there might be developed a new industry especially adapted 
to New England conditions. The Camembert type of soft cheese 
seems especially adapted to home manufacture. The process of 
manufacture has, however, been held as a trade secret, and no 
source of information has been available for those who may 
have desired to make this type of cheese. A series of prelim- 
inary studies was undertaken and the results gave promise of a 
successful solution of the problems involved and demonstrated 
the value of the work. 
COOPERATION WITH THE DAIRY DIVISION OF THE BUREAU OF 
- ANIMAL INDUSTRY U. S. DEPARTMENT OF AGRICULTURE. 
The continuation of the investigations, however, involved 
a larger outlay than the means of the Station would permit. 
Recognizing the wide value which would result should the ex- 
periments prove successful and a new industry be established, 
a cooperative agreement was entered into between the Storrs 
Agricultural }xperiment Station and the Dairy Division of the 
Bureau of Animal Industry of the United States Department 
of Agriculture, Washington, D.C. Under the terms of this 
agreement a thorough study is to be made of the problems in- 
volved ‘in the manufacture of some of the types of soft cheese 
which are so popular in Europe, but which have been manu- 
factured in this country only to a very limited extent. 
