♦ WHY DOES THE TEXTURE OF BRIE REMAIN TOO HARD

♦ HOW ARE SPOILAGE FUNGI CONTROLLED IN WHITE MOULD CHEESES

♦ WHY DOES BLUE CHEESE DEVELOP BROWN SPOTS

♦ HOW MAY SPOILAGE FUNGI BE CONTROLLED IN BLUE CHEESE

♦ WHY DOES BLUE CHEESE NOT DEVELOP ADEQUATE VEINING