THE CAMEMBERT TYPE OF SOFT CHEESE. a 
demand, but that the people will continue to buy it at all. 
Inquiry shows that many people are fond of the cheese but 
never buy it because they cannot depend upon the product. 
Dealers do not like to handle it for the same reason. ‘T‘he fact 
that local demand compels grocérs in cities, often against their 
will, to handle such cheeses is evidence that a really good and 
reliable Camembert cheese would make for itself a large market. 
It is readily seen, therefore, that the making of this cheese 
offers good possibilities of return to a large number of dairies 
or factories each to supply a limited territory rather than an 
enormous return to a few large concerns. That it requires 
special study to overcome the difficulties of its production 
before it can be made by the general dairyman is also evident. 
For these reasons Camembert cheese seemed to offer a most 
useful problem. 
When we started the work it was impossible to secure at 
once a cheese maker who was familiar with the factory manipu- 
lation in the manufacture of these cheeses. We were there- 
fore, obliged to work from vague and inadequate descriptions 
of the details of making published in European journals. 
Practically no detailed description of the practice of the best 
factories was to be found, while the few scientific papers avail- 
able scarcely touched the practical problems. Our problem 
was to imitate a market type without any personal knowledge | 
of how it was produced. ‘The most extended scientific work 
that had been published was that of Epstein (Archiv f. Hyg. 
Bd. 43. pp. 1-20, Bd. 45, pp. 354-376) who made a somewhat 
careful study of the bacteria and molds found in a series of 
ripe Camembert cheeses and endeavored to determine which 
were the agents of ripening. The conclusion reached was that 
the ripening of Camembert cheese is produced by the agency 
of bacteria alone, although he also concluded that the ripening 
of Brie cheese, which is almost identical with Camembert, is 
aided by a mold. 
In opposition to this, there have been published the results 
of the work of Roger (Sep. pub. Soc. Fran. d’Encore. 1’Ind. 
Lactiere, 1902, and Revue Hebdomadaire 11, pp. 327-343) 
who has also studied the organisms concerned in the manufac- 
ture of Camembert. He has reached the conclusion that 
ripening is produced by the combined agency of a mold and at 

