54 STORRS AGRICULTURAL EXPERIMENT STATION. 
waxy or creamy texture often almost liquid in age, and with a 
distinct characteristic flavor that is often not present in Ameri- 
can types even though they are labeled Camembert. 
The first problems which we undertook to study were scien- 
tific rather than purely practical. ‘The reasons for this were 
two. First, we were unable at the beginning of our work to 
secure a cheese maker familiar with the factory methods of 
making and curing this type of cheese. Second, it was not 
our purpose merely to imitate the methods in use in producing 
this cheese in France. ‘This would have been hardly worth 
while unless we could obtain a thorough understanding of all 
the principles involved. It was desirable therefore at the out- 
set, to conduct a series of experiments which would bear directly 
upon the determination of these principles, and this could be 
best done by making a few cheeses under controlled conditions. 
In this way we reached conclusions upon the problems involved 
which stood the test of practical experiment and which led 
quickly to successful results when cheese making was actually 
begun. After securing the services of Mr. Issajeff we began 
the application of our scientific studies to the practical question 
of cheese ripening. No description of the practical method of 
making and caring for these cheeses will be given in this intro- 
ductory paper. These will be given in a later bulletin to follow | 
shortly. It will be understood, however, that the manufacture 
of Camembert cheeses is being now actually carried on at the 
Storrs Experiment Station, and that the scientific results given 
here have been actually applied to the process of manufacture. 
RIPENING OF CAMEMBERT CHEESE. 
A brief outline of the ripening of Camembert cheese is as 
follows: The rennet curd is first ladled into forms, filling them 
up to a depth of about five inches, and is allowed to stand for 
several hours for draining. During this time the curd settles 
until it reaches a thickness of about two inches, when the 
cheeses are turned and allowed to stand in the forms. During 
the next twenty-four hours the curd settles stil] further, reach- 
ing a thickness of one and one-half inches. ‘The first change 
affecting the ripening is the souring of the curd which begins 
while the cheese is in the forms. In the course of two days 
the curd has become hard and sour. They are then removed 
