FUNGI IN CHEESE RIPENING. 79 
are secured in one set of plates. Afterward this surface is ex- 
amined in detail, usually with a lens, the appearance of the 
different areas is noted and direct transfers from each area 
are made to cold agar or gelatine plates. The cheese is then 
cut with a sterile scalpel and cultures are made from various 
portions of the interior. Usually the transfers were made from 
the center and from the area just inside the rind. Any part 
showing special appearances is reserved for a separate series of 
cultures. 
Most of the brands of Camembert cheese found in our market, 
also some sent by Roger, have been examined in this way. For 
comparison similar studies have been made from several speci- 
mens of Roquefort cheese bought in different markets, and 
from individual specimens of Gorgonzola and Stilton. Single 
studies for molds have been made from Limburger, Port du 
Salut, Brinse, and from several brands of prepared cheese 
found in the market. From these cultures all species of bac- 
teria found have been isolated and handed over to the bacteri- 
ologists. Every variety of mold occurring upon these cheeses 
has been isolated and studied. It has been possible in this way 
to show that a comparatively small number of species charac- 
teristically occur upon soft cheese. Although this list may be 
greatly extended by including forms which are occasionally 
found, it is rather surprising to find a restricted group of 
species occurring with much regularity in studies of cheese 
from so widely different countries. 
To study the origin and distribution of these molds several 
laboratories and cheese factories have been visited and cultures 
taken. Correspondents in distant states have kindly sent cul- 
tures of molds occurring in their work. Among those who 
have sent material are Dr. C. E. Marshall, Agricultural College, 
Mich.; Mr. E. G. Hastings, Madison, Wis.; Professor F. C. 
Harrison; Guelph, Ont.) Dr. H.-A. Harding; Geneva; N. Y.: 
Professor P. H. Rolfs, Miami, Fla. Thus; in addition to a 
large number of cultures from the dairy laboratories of the 
Station at Storrs and at Middletown, we have accumulated a 
considerable number of species representing the characteristic 
molds occurring in dairy work from several sources, as well as 
many forms collected in the field, and from laboratories not 
associated with dairy investigation. 
