104 STORRS AGRICULTURAL EXPERIMENT STATION. 
Further, pure culture experiments upon sterile curd have shown 
that this mold in the earlier stages of ripening produces bitter 
flavors during the first few weeks, but that its continued action 
changes these to typical flavors of the Roquefort cheese. Here 
we have a definite positive result. It is thus shown that the 
Roquefort Penicillium, acting with the lactic bacteria, is capable 
of ripening Roquefort cheese, without the introduction of other 
enzyme producing or flavor producing organisms. ‘The investi- 
gations of the chemical nature of these changes have barely 
been touched upon at this time. In a recent experiment a 
cheese of the Roquefort type was made of cows’ milk, inocu- 
lated with the Roquefort Penicillium, and kept in a room ata 
temperature of about 60° F. At the end of five weeks this 
cheese was found to have acquired both the texture and the 
flavor of genuine Roquefort. There seems to be no doubt but 
that it will be possible to develop methods of making and ripen- 
ing that will produce the Roquefort type of cheese successfully 
in the United States. Details of making and handling will 
then be offered. : 
OTHER CHEESES RELATED TO ROQUEFORT. 
Single studies have been made from the Italian Gorgonzola, 
English Stilton and Hungarian Brinse (Brindze or Brimse). 
Gorgonzola and Stilton are made from cows’ milk. Brinse is 
described as made from sheep’s milk, mixed sometimes with 
goats’ milk. ‘These three varieties of cheese are found marbled 
with green Penicillia in pure cultures, which are unquestion- 
ably one or more strains of the Roquefort Penicillium. In the 
Gorgonzola and Stilton cheeses examined, lactic species were 
the only bacteria found. Comparison of the flavors in these 
cheeses shows that the differences lie rather in the qualities of 
the materials used in making, and in the handling of the 
cheese, than in the qualities attributable to ripening organisms. 
It is peculiarly interesting to find the same species of mold 
in the interior of ripened cheese in four countries so widely 
separated, where no efforts at the use of pure cultures are 
known to be made. Experiments show that in every locality 
so far studied there are many green species of Penicillium. It 
is evident then that the food material or the conditions or both 
presented by these types of cheese must exert a selective influ- 
