56 STORRS AGRICULTURAL EXPERIMENT STATION. 
the test with litmus paper. Meantime a change in texture of 
the curd is evident to the eye. Beginning at the outside there 
appears a change of the hard curd into a somewhat softer, waxy 
material. This layer of waxy cheese, beginning at the surface, 

F1IG. 15.—A series of Camembert cheeses. 
= 
Unripened cheese. 
i) 
Half ripened cheese with well developed moldy rind. 
3. Cheese two-thirds ripened, but with central mass of hard curd show- 
ing gas holes. 
4. Cheese nearly ripe, and so soft that the upper edge moved from its 
own weight during the exposure. 
