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Excerpt from Camembert Cheese Problems in the United States Sir: I have the honor to transmit herewith, and to recommend for publication in the bulletin series Of this Bureau, a manuscript entitled Camembert Cheese Problems in the United States, by Dr. Charles Thom, mycologist in cheese investigations of the Dairy Division of this Bureau. The paper describes the latest phase of the cooperative work in connection with European varieties of soft cheese which has been in progress for the past five years between the Dairy Division and the Storrs (conn.) Agricultural Experiment Station. The greater part Of the work mentioned has related to the manu facture of the Camembert type of cheese in the United States, this being a well-known variety and one that has already been produced on a commercial scale with varying success in some of our North eastern States, besides being extensively imported. Efforts to estab lish the industry in the United States have not been wholly success ful, and it appears from Doctor Thom's investigations that this is due to the fact that climatic conditions are unfavorable during the greater part of the year in most Of the regions where factories have been located. Of a number of American cities studied, San Fran cisco alone was found to have climatic conditions approaching closely those Of the Camembert district Of France. It is believed, however, that the climatic disadvantages in sections where they exist can be overcome by constructing factories in such a manner as to provide proper control Of temperature, humidity, and ventilation. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.

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