52 STORRS AGRICULTURAL EXPERIMENT STATION. 
least two different species of bacteria. Roger’s work has the 
merit of having been practically applied to the manufacture of 
Camembert cheese with results which he claims have been very 
satisfactory. But, on the other hand, Roger has given the 
public no evidence of the work he has done to reach his con- 
clusions. He has preferred to develop the practical side of his 
studies as a trade secret, and has therefore in his published 
articles withheld all details of his experiments and descriptions 
of his molds and bacteria. Consequently the published account 
of his work is less useful than that of Epstein. Neither 
worker has given sufficient data to demonstrate his claims 
or practical methods of beginning experiments upon cheese 
making. 
The fact that the conclusions of Epstein so totally disagree 
with those of Roger suggested that. the subject at all events 
demanded further and more thorough investigation. More- 
over, it will be seen in the following pages that our own results 
in a large measure differ from those of both of these investi- 
gators, for we have been able to produce Camembert cheese, 
typical both in flavor and in texture, by a method involving 
organisms essentially different from those claimed by Epstein 
or Roger as the cause of ripening. It is scarcely possible that 
the details of either set of experiments can be all mistakes. 
The fact that three series of studies upon the same subject 
have reached three quite different results indicates one of two 
things. Hither the cheeses used in the three different series 
of experiments have been really different types, though under 
the same name, or a very similar final product may be produced 
by different agents. Possibly both of these explanations are 
needed to account for the discrepancies. Certain of our experi- 
ments have yielded information which yields to the belief that 
each of the three lines of experiment has brought out part of 
the truth. These results will be discussed in detail later. 
There is good evidence also that more than one type of cheese 
reaches the market under the name of Camembert. All of 
them have sufficient similarities in texture and appearance 
to lead to classing them together, but in flavor and odor they 
show marked differences. Camembert cheeses secured from 
different regions show much variation. The study of the 
brands offered for sale in several cities emphasizes an entire 
