44 STORRS AGRICULTURAL EXPERIMENT STATION. 
5. To learn whether the manufacture of a first-class pro- 
duct is possible in the United States. 
6. To make public property of all useful and desirable in- 
formation upon the subject of the manufacture of soft cheese. 
This bulletin is necessarily preliminary in its nature, but it 
will be followed shortly by others dealing specifically with the 
problems involved in soft cheese making and how to solve 
them. 
CONCLUSIONS. 
The conclusions we have drawn at present are as follows: 
1. The ripening of Camembert cheese is due to the presence 
of definite molds and bacteria, not a matter only of manipula- 
tion and locality. 
2. One mold (Penicillium candidum?) produces the prin- 
cipal changes in the curd which gives the texture of the 
normally ripe cheese; another, Oidium lactis, acting in con- 
junction with the first produces the flavor. 
3. The presence of lactic bacteria (commonly used in the 
form of a starter) produces the necessary acidity of the curd 
and prevents further bacterial action within the body of the 
cheese. | 
4. No other organisms seem absolutely necessary to produce 
the texture and flavor of the Camembert cheese, though other 
species of bacteria are always present in or on the cheese. 
5. It is possible so to control the process of ripening as to 
produce such results with reasonable uniformity. 
6. It is perfectly practicable to produce first-class Camem- 
bert cheese in America. 
SOFT CHEESES COMPARED WITH HARD CHEESES. ef 
Hard cheeses have for a long time been well known in this 
country and have been manufactured by our dairymen in large 
quantities. Until recently little has been heard concerning 
another type of cheese properly called soft cheese. ‘This last 
type, although made from curdled milk, requires very different 
methods of manufacture, and when ready for the table is a 
totally different product. As the name indicates, the cheese is 

