When ripe, a Neufchâtel cheese so made weighs about 125 grams. One liter of milk makes 225 grams of such cheese. The ripening of Neufchâtel has never been fully studied, but a series of these cheeses were obtained by one of the authors; cultures were made and examined.[48] The salt-content in the first place was found to be so high that _Oidium lactis_ was eliminated as an active factor in the ripening. The mold proved to be on some cheeses _Penicillium Camemberti_, the typical mold of Camembert as it is made in Normandy, on others _P. Camemberti_ var. _Rogeri_, the pure white form as used under the patents of M. Georges Roger in the region of Seine-et-Marne to the eastward of Paris and called by him and by Mazé _P. candidum_. The physical condition of the ripened curd and the flavors encountered were those associated with these two species by many hundreds of experiments during the Camembert investigation in Connecticut.[49] These facts justify the conclusion that ripened Neufchâtel is first soured by lactic organisms, then so salted as to eliminate or reduce to a minimum the characteristic activities of _Oidium lactis_, while the proteolytic action and the physical changes are closely similar to those of Camembert which is ripened primarily by the same molds. +143. The Camembert group.+--The soft cheeses ripened by molds are French in origin. Their manufacture has spread into Germany, Italy and America. Of the series, the most widely known is Camembert, which will be described as typical for the group. Brie, Coulommiers, Robbiola and Ripened Neufchâtel belong to this series. +144. Camembert cheese.+--The origin of Camembert is given by French authorities as 1791 in the Commune of Camembert near Vimoutiers in Orne, France. From a very restricted production at first, Camembert-making has spread through the region from Caen in the west to Havre, Rouen and a considerable area east of Paris. In America Camembert began to be made in one factory about 1900. Several other factories followed by 1906. The difficulties and losses encountered led to the abandonment of these undertakings, until at the outbreak of the European war in 1914 but one factory was making Camembert and that only on an experimental scale. Meanwhile the United States Department of Agriculture and the Storrs Experiment Station had taken up and solved, on an experimental basis, most of the problems arising in these commercial failures. A shortage of product at the outbreak of the war brought about the re-establishment of a series of factories. The product as put on the market indicates that a permanent establishment of Camembert-making is entirely practicable. Camembert cheese is made from cow's milk either whole or very slightly skimmed; the removal of about 0.5 per cent of fat has been found to be desirable if not actually necessary.