s more prevalent in the Swiss than in the
cheddar industry, since the maker cannot call to his aid the methods
used by the cheddar maker, viz., the addition of a heavy starter,
the washing of the curd, etc. It is especially important that the
quality of the milk be first class in every respect, and yet
customs prevail in the Swiss industry that are directly inimical to
the production of good milk. The grossest carelessness prevails at
the factories in the matter of handling the whey. It is often kept
in individual barrels for each patron. (See Fig. 8.) These are not
kept thoroughly clean and the result is that the whey taken back to
the farm in the cans that are used to bring the fresh milk is often
in an advanced stage of fermentation.

There are many other kinds of hard cheese; but in each, so far as is
known, the role of the acid-forming bacteria is identical with that
noted in cheddar and Swiss cheese, viz, in preparing conditions
favorable for peptic action, and preventing the development of
putrefactive bacteria present in the curd.

=Roquefort cheese.= Among the more important foreign types of cheese
that are characterized by the development of mold is Roquefort, so
named from the district in France in which it is made. This cheese
is made from sheep's milk, in much the same manner as cheddar. The
characteristic process in its preparation is the inoculation of the
curd, at the time it is put to press, with the spores of a
particular kind of mold, a type closely related to the ordinary
green mold of bread and cheese. The mold for inoculation is grown on
bread, the whole mass being dried so that it can be powdered; then
the ground-up material is sprinkled on the curd as it is placed in
the press hoops. The first stage in the ripening of Roquefort is
probably identical with that of the types of hard cheeses already
considered, the breaking-down of the curd being due to the pepsin of
the rennet used, which action is made possible by the acid formed by
the bacteria.

The second stage in ripening, and one in which the characteristic
flavor of the cheese is developed, is due to the growth of the mold
with which the cheese is seeded. Molds can grow only in the presence
of air, and in order to provide this condition, the cheese are run
through a machine having a series of needle-like projections which
fills the cheese with fine holes. This allows the air to penetrate
the cheese and the mold to grow, the fruiting of wh