102 STORRS AGRICULTURAL EXPERIMENT STATION. 
trouble in a cheese cellar is found to be the cheese maker him- 
self. ‘Ihe cheeses are commonly exposed upon curing boards, 
turned and examined in the hands. In this way spores from 
molds or bacteria occurring accidentally as single colonies upon 
single cheeses are distributed by thousands to hundreds of 
cheeses. The product of a factory may almost be identified in 
the markets by the contaminations upon the surface of its 
cheeses. Certain brands of the cheese always bear Monilia 
candida, and commonly one or two other Monilias. A species 
of Fusarium is distinctive or another brand with Acrostalagmus 
cinnabarinus occasionally present. After numerous experi- 
ences with all sorts of contamination this trouble has been 
practically eliminated from our experimental work by putting 
the fresh cheeses as soon as they are drained, salted and com- 
paratively dry upon the surface, into boxes which are slightly 
larger than the cheeses, leaving air space and room for mold to 
develop normally. In this way fingering is done away with, 
the cheese is turned by turning the box, and examined by re- 
moving the lid without touching the surface, so that a colony 
of mold appearing upon one cheese is no longer distributed 
through the cellar. 
It is, therefore, possible to produce cheeses practically free 
from molds other than those inoculated upon their surface. 
Although such boxing is practically undesirable on account of 
expense upon a large scale, it remains certain that it may be 
very useful in eliminating troubles which do occur without so 
large a loss as would come from discarding all infected cheeses, 
many of which would ripen very satisfactorily but for the dan- 
ger of spreading obnoxious fungi over great number of cheeses. 
ROQUEFORT CHEESE. 
The well known Roquefort cheese is another highly flavored 
cheese in which mold has long been known to play a part. In 
manufacture, this cheese approaches the hard type, but the 
ripened cheese bears a closer relation to the soft cheeses. Many 
very complete descriptions give the details of its making and 
curing. ‘These need not be repeated here. Roquefort is by 
description a goats’ or sheep’s milk cheese, made in France 
principally, though cheese of nearly the same quality is said 
to be made in other parts of Hurope from mixed cows’ and 
sheep’s milk, or from cows’ milk alone. 

