SOFT CHEESES RIPENED BY MOLD 111-133
Hand cheese and its allies, 139; Pennsylvania pot cheese,
140; Appetitost (Appetite cheese), 141; Ripened
Neufchâtel, French process, 142; The Camembert group, 143;
Camembert cheese, 144; Description of Camembert, 145;
Conditions of making and ripening, 146; Outline of making
process, 147; Acidity, 148; Ripening the cheese, 149;
Composition, 150; Factory, 151; Economic factors, 152;
French Brie, 153; Coulommiers, 154.