5 
THE CAMEMBERT TYPE OF SOFT CHEESE. 71 
1. The inoculation of the cheese at the proper stage with a 
comparatively large quantity of the spores of the desired organ- 
isms. At just what-stage the inoculation should be made and 
in what way we are not at present prepared to say. The ques- 
tion of direct inoculation of cheese with two molds as a means 
of controlling ripening is an entirely new one in the discussion 
of this cheese problem. ‘The practice of the factories has been 
‘to allow the cheese to develop the proper mold after entering 
the ripening room. But there seems to be a good reason for a 
change in this particular. Milk as it reaches the factory already 
contains the germinating spores of many species of fungi. Some 
of these forms develop even more rapidly than the ones essen- 
tial to our purpose. ‘The proper mold has never been found by 
us in thousands of cultures of milk as it comes from the barn, 
while undesirable species are very common. If the Penicillium 
essential to cheese ripening is to take and maintain the ascend- 
ency in the ripening process, it is imperative that it should 
begin to grow as soon as the cheese is made. Although further 
experience is necessary to determine the best time and manner 
of the introduction of the molds, we are convinced that their 
early introduction gives advantages more than compensating 
for the additional labor involved. 
2. The cleanliness of. the ripening cellar. The cheeses re- 
main in the ripening cellar from four to five weeks, where the 
conditions are kept ideal for mold growth. If the walls, shelves 
or floors are allowed to become covered with a growth of miscel- 
laneous molds, their spores are sure to reach the cheeses and 
are then liable to produce trouble. The remedy for this is 
cleanliness in the ripening room. Special care should be taken 
to. prevent the growth of undesirable molds. 
3. The treatment of the cheese in the cellar. We have 
learned that variations in moisture and temperature of the 
ripening cellar, and different methods of handling the cheeses 
all greatly influence the growth of the molds and bacteria. A 
perfectly uniform method of handling is therefore necessary for 
perfect uniformity in results. Differences in little matters of 
