
THE CAMEMBERT TYPE OF SOFT CHEESE. Swi 
slowly extends toward the center and in the course of four or 
five weeks should reach the center. In half-ripened cheeses 
there will be found a layer of softened consistency on the out- 
side, with a central mass of acid curd within, which has not 
yet been affected by the ripening agents. When the cheese is 
completely ripened the softening extends to the center and the 
whole cheese, from the outside to the middle, has assumed a 
consistency of moderately soft butter. When in prime condi- 
tion the cheese is soft enough to spread upon bread or crackers, 
but not soft enough to run. An over ripened cheese, however, 
becomes still softer until in time the whole interior of the cheese 
below the rind is converted into a nearly liquid consistency, 
which will run out of the cheese readily if the rind is broken. 
On the other hand, an under ripened cheese will show more or 
less of the sour curd in the center which has not been affected 
by the softening agents. 
The cheeses purchased in the market are very frequently in 
one of these two conditions, over-ripe or under-ripe. (See 
Figs. 14and 15). 
During the ripening process there appears a peculiar flavor 
which is characteristic of this type of cheese. The flavor is 
sometimes not noticeable until the cheese is nearly ripe, so that 
a cheese which is two-thirds ripened may lack the flavor in 
question. The final result isa cheese with a firm, moldy rind, 
and with the contents uniformly soft to the center, and possess- 
ing a characteristic, piquant flavor which is found in this type 
of cheese only. 
The problems have been to determine the causes of the 
phenomena of ripening, and these are manifestly three: 
1. The cause of the original souring of the curd. 
2, The cause of the decrease in the acid and the gradual 
softening of the curd. 
3. The development of the flavors. 
SUMMARY OF SCIENTIFIC INVESTIGATIONS. 
Our work has been developed along three scientific lines. 
The results of each line of study will be summarized here, and 
the detailed accounts will follow in separate papers. 
ae 
