CHAPTER VIII

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.