Each of these forms seems to appeal to some classes of consumers, so that in handling imported Camembert the trade comes to assign the product to specific groups of purchasers according to the conditions observed at its arrival from Europe. [Illustration: FIG. 22.--Camembert cheese factory at Lisieux, France. The square windows are seen in the second-floor rooms.] +151. Factory.+--The type of factory to be used in making and ripening Camembert must be adjusted to the climate. This product originated in the Normandy section of France which is but a few feet above sea level, is swept by winds from the Gulf Stream, and has a narrow range of temperature, with highly humid conditions. In that region, every effort must be made to secure ventilation to carry off the necessary amount of evaporation water. In contrast, most of the dairy sections of America have land instead of sea breezes, much higher altitudes, much greater extremes of temperature and a lower range of relative humidities. The conditions of an upstairs room full of windows in Normandy (Fig. 22) are most readily reproduced in rooms partly or completely below ground in this country. The industry calls for the production and maintenance of a specific set of working conditions. These are furnished by nature in northern France, probably also in certain Pacific coast areas, but must be artificially obtained where the climate is unfavorable. +152. Economic factors.+--Camembert cheeses show a yield of about 13 pounds to 100 pounds of milk testing 4 per cent fat. At roughly one-half pound each, the number of cheeses will be approximately twenty-six. Assuming no losses and a wholesale price of 15 cents each, the wholesale value of 100 pounds of milk would be $3.90. The labor cost of production is high, the package represents (box, wrapping and label) at least 1½ cents a cheese. The time between the purchase and the consumption of the cheese will average about one month. Few cheeses actually remain this length of time in the possession of the maker. This short investment period, therefore, is a distinct advantage of Camembert. Among disadvantages, however, the extremely perishable character of the fully ripe cheese makes provision of an adequate and constant market essential. Losses due to failures in manufacturing or ripening conditions are also frequent. Excessive heat in summer and very cold periods in winter are both unfavorable. The Camembert-maker cannot, therefore, use the cheapest milk of the summer months at all and the losses entailed by failure of control in winter fall on the most costly milk of the year. Camembert requires, therefore, careful selection of the location for manufacture and ripening, effective control of conditions throughout the period and adequate marketing facilities. Camembert at its best is one of the finest of all cheeses; when bad, it becomes quickly inedible and is a total loss.