e the power of
producing aromatic compounds that resemble, in some cases, the peculiar
flavors and odors that characterize some of the foreign kinds of cheese;
but an introduction of these into curd has not resulted in the
production of the peculiar variety, even though the methods of
manufacture and curing were closely followed. The similarity in germ
content in different varieties of cheese made in the same locality has
perhaps a bearing on this question of flavor as related to bacteria. Of
the nine different species of bacteria found in Emmenthaler cheese by
Adametz, eight of them were also present in ripened Hauskaese. If
specific flavors are solely the result of specific bacterial action, it
might naturally be expected that the character of the flora would
differ.

Some suggestive experiments were made by Babcock and Russell on the
question of flavor as related to bacterial growth, by changing the
nature of the environment in cheese by washing the curds on the racks
with warm water. In this way the sugar and most of the ash were removed.
Under such conditions the character of the bacterial flora was
materially modified. While the liquefying type of bacteria was very
sparse in normal cheddar, they developed luxuriantly in the washed
cheese. The flavor at the same time was markedly affected. The control
cheddar was of good quality, while that made from the washed curds was
decidedly off, and in the course of ripening became vile. It may be
these two results are simply coincidences, but other data[208] bear out
the view that the flavor was to some extent related to the nature of the
bacteria developing in the cheese. This was strengthened materially by
adding different sugars to washed curds, in which case it was found that
the flavor was much improved, while the more normal lactic-acid type of
bacteria again became predominant.

~Ripening of moldy cheese.~ In a number of foreign cheeses, the peculiar
flavor obtained is in part due to the action of various fungi which grow
in the cheese, and there produce certain by-products that flavor the
cheese. Among the most important of these are the Roquefort cheese of
France, Stilton of England, and Gorgonzola of Italy.

Roquefort cheese is made from goat's or cow's milk, and in order to
introduce the desired mold, which is the ordinary bread-mold,
_Penicillium glaucum_, carefully-prepared moldy bread-crumbs are added
to the curd.

At ordinary temperatures this organism d