SOFT CHEESES RIPENED BY BACTERIA 134-148
The Isigny group, 155; Raffiné, 156; Liederkranz cheese,
157; Limburger cheese, 158; The milk, 159; Making the
cheese, 160; Draining and salting, 161; Ripening, 162;
Marketing and qualities of Limburger, 163; Yield and
composition of Limburger, 164; Münster cheese, 165.